"Jack loves you. I came along with the deal. See, you're the hamburger, and I'm that little cup of coleslaw. You don't order it, but, pfft, there it is on the plate." -- Grace Adler (Will and Grace)

Trying to think of something different to bring to Girls Day is a daunting task. You want to make a dish that will go along with what everyone else is bringing, something that is tasty but not over the top. Oh the stress of it all! Seriously though, last time I brought my Mac and Cheese Bites and those went over well but this week I wanted to make something completely different. I went in search of a side dish recipe online, not having anything in particular in mind. A few different salads looked good, but I settled on cole slaw. There are a ton of recipes for Asian Slaw so I ended up taking ideas from a few different ones and then throwing my own touches in. I was pretty happy with the result! I hope the girls are too.

Asian Coleslaw

Ingredients:

• 1/2 head green cabbage, cored and chopped
• 1/2 head purple cabbage, cored and chopped
• 1 carrot, peeled and chopped
• 1 bunch green onions, sliced
• 1/2 cup slivered almonds
• 1 pkg Ramen noodles
• 1/2 cup vegetable oil
• 1 tbsp white sugar
• 1 tbsp brown sugar
• 3 tbsp apple cider vinegar
• 1 tsp kosher salt
• few grinds of black pepper
• packet of seasoning from Ramen noodles (you can use Oriental or any flavor you have)
• splash of soy sauce
• 2 tbsp butter

Instructions:

• Heat a skillet on the stovetop and melt the butter in it.
• Add the almonds.
• Crush the Ramen noodles in the package with the heel of your hand and add those to the skillet. (Keep an eye on them so they don't burn-toss 'em around a bit every now and then and cook until they are toasty.)
• While the almond/Ramen mixture is cooling off, chop up your cabbage, carrots and green onions. Or, if your grocery store had bags of pre-chopped cole slaw mix and you were able to pick one of those up (lucky you)-just dump that into a big bowl and add the onions.
• To make the dressing, whisk together the oil, vinegar, sugar, salt, pepper, seasoning packet and soy sauce.
• Some people like to keep everything separate and put it all together just before serving, but I mixed the dressing in with the cabbage and let it sit in the fridge for a couple of hours. I recommend doing this. (Not that I'm telling you what to do, of course.) Reserve the almond/Ramen mixture for just before serving so it'll stay crunchy.
• Add the almond/Ramen mix to the coleslaw and toss with tongs.

Enjoy!