Crunchy Asian Noodle Slaw

Remember that episode of Seinfeld when Elaine wanted a big salad?  Not just a salad; a BIIIIIG salad. Seinfeld being Seinfeld, they made a whole Big Salad episode (if you don't know what I'm talking about, click here for a clip).

I totally get that. Sometimes, all I want is a big salad; no, a BIIIIIG salad. Often on weekends, especially in the summer when more fresh veggies are around, I'll just mix up a huge salad and keep it in the fridge, munching on it all weekend long.

Sorry, any "salad" involving Cool Whip doesn't count as a salad in my book.

Good fresh veggies are still pretty sparse, but cabbage is plentiful. I saw this recipe in Midwest Living magazine and being a sucker for anything with cabbage and/or crushed-up ramen noodles, I had to give it a try. It's meant to be a side dish, but I mixed up a huge bowl of it, grabbed a fork, and just starting munching right out of the bowl for lunch.

Ben toddled up to the table, so I gave him a fork and, to my surprise, he starting chowing down. Apparently, Ben likes a big salad now and then too.

Crunchy Asian Noodle Slaw

2 Tbls. sesame seeds
1 tsp. celery seeds
1 3-oz pkg chicken flavored ramen noodles, broken into small pieces (reserve the seasoning packet for the dressing)
1/2 head green cabbage, chopped into thin pieces, about 4 cups (ok to use 1/2 a 16-oz pkg of coleslaw mix instead)
2 cups broccoli florets, coarsely chopped
Slaw Dressing (recipe follows)

In a shallow baking pan, spread out sesame and celery seeds.  Bake in a 300 degree oven about 10 mins or until lightly toasted, stirring once.  Remove from oven, cool, and reserve for dressing.

In a large bowl, toss together broken dry ramen noodles, cabbage and broccoli. Shake the dressing well; pour over veggies. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill a few hours to let the flavors meld.

Slaw Dressing
In a screw-top jar, combine 1/3 cups sesame oil (not toasted), peanut oil or vegetable oil (I mixed sesame and veg oil); 1/3 cup rice vinegar; 2 Tbls. sugar; 1 tsp. grated fresh ginger; 1 Tbls. reduced-sodium soy sauce; crushed red pepper to taste (optional); the seasonings from the ramen noodles package; and toasted seeds. Cover; shake well.