Soy-Ginger Ramen Slaw

Week 371. Year 8. Tommy is 41. The crawfish are running and the driveway is set up and the neighborhood knows because the steam carries the invitation. Rémy at the burner, 41-year-old Tommy at the table with a beer, watching the boy who became a cook become a man who cooks. Luc (17) at LSU studying engineering. Colette (14) in high school, painting. The spring is the same spring — crawfish and azaleas and the particular heat of March in Louisiana — and the sameness is the prayer.

Made crawfish pasta this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. C'est bon, cher.

The crawfish get all the glory — and they deserve it — but what I kept coming back to this week was the way the table fills up around them. Rémy at the burner, the neighbors drifting in, Colette showing someone her sketchbook, Luc on the phone from Baton Rouge. A spread like that needs something bright and crunchy to cut through the richness, something that comes together fast so you’re not missing the moment. This soy-ginger ramen slaw is exactly that — it’s been on our spring table so long it feels like it belongs there, same as the azaleas and the same as us.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min (plus 30 min chilling) | Servings: 8

Ingredients

1 (14 oz) bag coleslaw mix (shredded green cabbage and carrots)
2 (3 oz) packages dry ramen noodles, crushed (discard seasoning packets)
4 green onions, thinly sliced
1/2 cup sliced almonds, toasted
1/4 cup sunflower seeds
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon freshly grated ginger
1 clove garlic, minced
2 tablespoons neutral oil (such as avocado or canola)
Salt and black pepper to taste

Instructions

Make the dressing. In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and neutral oil until fully combined. Taste and adjust seasoning with salt and pepper.
Toast the almonds. In a dry skillet over medium heat, toast the sliced almonds for 2—3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
Combine the slaw base. In a large bowl, toss together the coleslaw mix, green onions, crushed ramen noodles, toasted almonds, and sunflower seeds.
Dress and toss. Pour the dressing over the slaw and toss well to coat everything evenly.
Chill before serving. Refrigerate for at least 30 minutes before serving to allow the ramen noodles to soften slightly and the flavors to come together. Toss again just before plating.

Nutrition (per serving)

Soy-Ginger Ramen Slaw — The Side That Shows Up Every Spring