I honestly believe that a Crunchy Asian Slaw recipe is like the Kevin Bacon theory.
You know the game.
You holler out the name of a movie star, and one way or another, that movie star has starred with a celebrity, who's starred with a celebrity, who has starred with a celebrity, who has starred with........you guessed it......
Well I think this recipe is just like the Kevin Bacon theory.
I bet you've been to a BBQ or a Pot Luck, where someone has brought Crunchy Asian Slaw.
I would venture to guess that one time or another, you've heard someone say...."Oh, my cousin Betty always makes Crunchy Asian Slaw, but hers is a little different"..........................or maybe you've heard........."Oh my husband's mother's sister makes this every year for our 4th of July family BBQ".
Somehow you know someone, who knows, someone, who knows someone who makes Crunchy Asian Slaw.
I can't tell you how many time I've brought this dish to a function, and someone has said........"I know someone that makes Crunchy Asian Slaw".
So, after more than 15 years of serving this dish, and hearing these comments, I have decided to call this, my Kevin Bacon Crunchy Asian Slaw.
I'm sure he won't mind.
Plus, out of all the Crunchy Asian Slaw's I've tried over the years, I like this one the best. I think Kevin will agree.
1 (14 ounce) bag classic cole slaw mix (I like the kind with only green cabbage and carrots)
2 packages Raman Noodles - Chicken Flavor
1 c. slivered almonds
3 Tbsp. butter
1 of the chicken flavor packets from the Ramen Noodles (use only ONE of the chicken packets. Discard the other packet, or save and use to throw in your water next time you make rice).
2/3 c. Vegetable Oil
2 Tbsp. Red Wine Vinegar
4 Tbsp. Sugar
2 Tbsp. Soy Sauce
1 tsp. Black Pepper
In a large pan, place the 3 Tablespoons butter and on medium heat, gently melt butter along with the slivered almonds. Stir frequently as you are just gently toasting the almonds.
Be sure you get the "slivered almonds" and not the "sliced" almonds.
Once the almonds are gently starting to brown, break up the Ramen Noodles into bite-sized pieces, and add to the pan with the almonds (reserve the chicken flavor packets for later, do not add this to the almonds).
Stir to combine the noodles, almonds and butter. All you are doing at this point is gently warming the crunchy noodles. Once that has been accomplished, set pan aside, off the burner, so the noodles and almonds cool.
Now to make the dressing.
Take only one of the chicken flavoring packets, and either discard the second packet, or set aside to use at another time.
Get out a jar with a tight fitting lid. This is where those Mason Jars come in handy. Love these guys.
Add in the ONE chicken flavor packet.
Then add the vegetable oil, red wine vinegar, soy sauce, sugar and black pepper.
Put that tight fitting lid on there and shake it like Kevin did in Footloose.
You really need to get all the chicken flavor granules and sugar all mixed up and dissolved.
Shake Shake Shake that bottle.
"Loose....Footloose...Kick off your Sunday shoes.......Please Louise......Pull me offa my knees..."
Look how good Kevin shakes that bottle.
Once you've finished your dance moves, grab a nice large bowl, and toss in your cole slaw mix.
Now toss your almond and crunchy noodles into your slaw.
Now one more quick shake of the bottle.
Pour the dressing all over the slaw mix, and toss toss toss.
Sometimes I actually use my hands and get in there and toss it all together to be sure everything gets well coated with the dressing.
Cool and Crispy.
Sweet, yet tangy (Just like Kevin).
When you take this dish a BBQ, and someone tells you that their Aunt Betty makes Crunchy Asian Slaw, you can now un-officially tell them....... "This isn't just ANY Crunchy Asian Slaw.............oh no..........It's Kevin Bacon's Crunchy Asian Slaw".
That'll get em dancing.