Most days, I eat a packed lunch, sitting at my desk at work. Which is totally fine with me, because I make pretty phenomenal lunches, and until recently, it’s been too cold for me to venture outside the building. It is nice to get out every once in a while, though.
A couple weeks ago, Nick came and met me for lunch, and we went to a little place called Bagelheads. I’m sure you can guess what their specialty is. Since very few places in the South have real, dense and chewy boiled bagels, I was very excited to go. The bagels were awesome (I had a reuben on a pumpernickel bagel), but Nick’s favorite part of the meal was the unique coleslaw that came with the bagelwiches. He was crazy about it and hasn’t stopped bringing it up for 2 weeks.
Lately, Nick’s been getting sick of carrot sticks with his brown bag sandwiches, so I thought I’d try to recreate the Bagelheads slaw. The slaw is an asiany sort of sweet & sour oil and vinegar based slaw.
Bagelheads Copycat Coleslaw
- 2 bags shredded coleslaw mix
- 1 bunch green onions
- 1 package ramen (flavor packet discarded)
- 1/2 cup sliced almonds
- 2 tbsp canola oil
- 2 tbsp seasoned rice vinegar
- 2 tsp sugar
- 1-2 tbsp sesame seeds (I forgot to buy these)
Preheat oven to 400 degrees and assemble your ingredients. I also used sugar, it missed the picture.
In a large bowl, mix the scallions and slaw mix.
Add the oil, vinegar and sugar, and toss.
Toast the almonds and ramen on baking sheets in the oven. They only take a couple minutes and burn in an instant, so keep a good eye on them.
Add the crunchies to the slaw mix.
Toss and enjoy! If you have the sesame seeds, sprinkle them on top.
The salad wasn’t spot-on Bagelheads slaw, but it was REALLY good. The ramen did soften up over night though, so if you’re not planning on eating it the same day you make it, I’d suggest keeping the ramen on the side and mixing it right before serving. Another winner!