Red Cabbage and Ramen Coleslaw

So you’re a broke college kid, and you get invited to a potluck. Uh oh. On one hand, if other people bring awesome food and you bring some old pork rinds, you win. On the other hand, if everybody is just as broke and lazy as you, it’s gonna be a chips ‘n dip party, which is fun, but really unhealthy.

So the answer, my friends, is if you’re broke, make a cheap vegetable side dish and hope somebody else brings a main dish. If not, you’ll still have some tasty veggies. Me and my partner in crime Elise attended a potluck this weekend and came up with this coleslaw a few hours before the event. We started out with, essentially, a cabbage and some old Ramen noodles and transformed it into a spicy, psuedo-Asian coleslaw. You can use dry chow mein noodles, too, but we didn’t have any.

Oh, and the potluck was great. Somebody else brought a crock-pot of bacon and beans.

Cabbage and Ramen Coleslaw

1 small red cabbage, diced

1 small carrot, shredded

1/2 onion, diced

2-3 garlic cloves, minced

1 stalk celery, finely diced

Package Ramen noodles, crunched up into bits

Seasonings: about 1/4 cup rice vinegar, tablespoon each of: lemon juice, soy sauce, brown sugar

To taste: Sriracha, black pepper

In a pan, briefly saute onion and garlic until softened. Add all diced vegetables and seasonings to a bowl and mix well. Heat 3-4 tablespoons oil in a skillet and add Ramen noodles. Fry noodles until golden brown. Add noodles to coleslaw and mix. Add more vinegar and seasoning as needed. Cover and refrigerate for 2 to 3 hours.


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