Asian Ramen Cole SlawIngredients:
1 1-pound package tri-color cole slaw shreds OR a very small head of cabbage, shredded 2 packages Ramen Noodles - Oriental Flavor 2 Tablespoons roasted sunflower seeds 4 green onions (aka scallions) chopped 3 Tablespoons granulated (white) sugar 3 Tablespoons apple cider vinegar 2 Tablespoons vegetable oil 1 package of the seasoning mix from the noodles Directions: 1. Combine cole slaw mix, crushed noodles, sunflower seed and onions in a large bowl. 2. Combine sugar, vinegar, oil and one seasoning packet in another bowl. 3. Pour dressing over salad mixture. 4. Stir to coat. 5. Chill for about an hour before serving. I have been successful cutting the oil down to one tablespoon. However, you don't have to worry too much about the fat unless this is your main meal. I also have started combining the dressing ingredients in a small storage container bowl so I can shake it well to mix it up. That works much better than stirring! If this salad is going to be served more than an hour from the preparation, it's a good idea to keep the noodles out of the salad until about an hour before serving. Then add the dressing. The noodles will take in some of the dressing flavor and soften a bit, but still have a nice crunch. Some people also add cold chicken to this salad to make it a main course. |