Asian Coleslaw

     Coleslaw is a simple and easy side dish for most meals.  It's great to barbecues, game days, and parties.  It is also pretty cheap; which always wins a place on my menu!  For my traditional creamy coleslaw, click this link ---> Baked Wings and Coleslaw.
     This coleslaw recipe is a little different.  It's an Asian twist on the simple mayo based coleslaw.  Therefore, it is actually better for you and is great paired with a main dish that carries similar flavors.   This recipe is better made the day before you eat it so that the flavors marry.  If you don't have that time, make it at least 30 minutes before hand and refrigerate until you're ready to serve.  Enjoy!

Asian Coleslaw
Ingredients:
One package of coleslaw (broccoli slaw works great here for some extra crunch)
One package of chicken flavored Ramen noodles
1/2 cup of slivered almonds (you can leave this out if you have nut allergies)
2 Tablespoons of canola oil
Salt and pepper to taste
1 Tablespoon of lemon juice

Directions:
      Using a sauce pan or mallet, crunch up the noodles into bite size bits.  Do this before actually opening the package; this way they don't fly everywhere!  Spread the pieces onto a baking sheet in a single layer.  Save the seasoning packet for the sauce.  Add the almonds to the baking sheet.  You want everything spread out evenly.  Toast these in the oven...I do 250 degrees for about 5-7 minutes.  This process happens quickly, so make sure you can grab them before the burn!
     In a medium sized bowl (big enough to fit everything in), whisk the Ramen seasoning, oil, and lemon juice.  Add the bag of coleslaw and stir.  Taste it mix here and add salt and pepper if needed.
     Once the noodles and almonds have toasted to a nice golden color, take them out of the oven and let cool.  Add them to your bowl and stir.  Taste again and adjust salt and pepper if needed.