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Crack Slaw

There's something magnetic about a bowl of crispy, tangy slaw that keeps you reaching for just one more bite. Crack slaw gets its addictive name from the ramen noodles that shatter between your teeth and the way this simple side dish somehow disappears faster than any salad you've ever made.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 package 3 ounces ramen noodles, crushed (discard seasoning packet)
  • 1 head green cabbage thinly sliced (about 6 cups)
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced (fresh)
  • 1/4 teaspoon red pepper flakes optional, adjust to taste
  • 2 tablespoons sliced green onions for garnish
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Sharp knife or mandoline slicer
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon for tossing

Method
 

  1. Open the ramen package and crush the noodles by hand right inside the wrapper until they break into bite-sized pieces. This method keeps mess minimal and ensures even, manageable sizes that won't be too powdery or too chunky.
  2. In a small bowl, whisk together the rice vinegar, sesame oil, sugar, soy sauce, minced garlic, minced ginger, and red pepper flakes until the sugar dissolves completely. Taste the dressing and adjust the sweetness or heat to your preference before adding it to the slaw.
  3. Slice the green cabbage as thinly as possible using a sharp knife or mandoline slicer, aiming for thin ribbons about 1/8 inch thick. Thin slices let the dressing coat the cabbage more evenly and create a more delicate texture overall.
  4. Place the sliced cabbage and crushed ramen noodles in a large mixing bowl. Toss them together gently to combine before adding the dressing so you can see what you're working with.
  5. Pour the prepared dressing over the cabbage and noodle mixture slowly while tossing with a wooden spoon or your hands. Distribute the dressing evenly so every piece of cabbage gets coated without the noodles getting soggy right away.
  6. Toss the slaw vigorously for about 1 to 2 minutes until the dressing coats everything evenly and the cabbage begins to soften slightly. You should see the cabbage release some liquid and the ramen noodles glistening with the sesame oil.
  7. Transfer the slaw to a serving bowl and let it sit at room temperature for at least 15 to 20 minutes before serving. This resting time lets the flavors meld together and gives the cabbage time to soften just enough while the noodles maintain their structure.
  8. Top the slaw with sliced green onions and sesame seeds just before serving for freshness and visual appeal. The garnish adds a pop of color and an extra layer of flavor that takes this slaw from simple to restaurant-quality.

Notes

Don't add the ramen noodles until just before serving if you're making this slaw more than an hour ahead; they'll stay crunchier this way and won't absorb excess moisture from the cabbage. Store the slaw in an airtight container for up to 4 days, though it's best eaten within 2 days while the noodles stay crispest. Keep the noodles separate and add them right before serving to maintain their crunch.