This potluck classic is full of crunch and bold Asian flavours. The secret ingredient is a packet of Asian noodle soup mix.

Yield: Serves 6.



  • 3 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp canola oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • Dash salt
  • 1 pkg (100 g) Asian noodle soup mix
  • 1 tbsp salted butter
  • 2 tbsp sliced almonds
  • 1 tbsp sunflower seeds, optional
  • 6 cups coleslaw mix
  • 1/2 cup diagonally sliced green onions


  1. To prepare dressing, combine vinegar, sugar, oil, soy sauce, honey and salt in a small non-reactive saucepan.
  2. Bring to a boil and cook for 1 minute, stirring constantly.
  3. Pour mixture into a small bowl; refrigerate.
  4. Crumble noodles from soup mix; reserve seasoning packet for another use.
  5. Melt butter in a frypan; add noodles, almonds and sunflower seeds. Cook mixture over medium heat, stirring frequently, until lightly toasted.
  6. Transfer mixture to a large bowl; cool to room temperature. Add coleslaw mix and onions to noodle mixture; pour dressing over and toss to coat.
Nutritional analysis per serving:

193 calories, 9.7 g fat, 3.8 g protein, 22.7 g carbohydrate, 2.8 g fibre, 770 mg sodium

Tip: We used Sapporo Ichiban Soup Mix in this recipe.