I love a coleslaw that crunches with the freshness of cabbage but also from the tastiness of the specialized ingredients. This coleslaw’s toasted nuts and ramen noodles as well as the tang of the soy sauce infused vinegar dressing makes it one of my favorite summer picnic treats. I was first introduced to this type of a coleslaw from a dear adopted mom back when I lived in Georgia. She served it regularly at large gatherings and picnics and I fell in love. Since then I have made a few adaptations and tweaks in a quest to make it my own. Here is my favorite way to serve it up!
Author/Source:
Tricia @ onceamonthmeals.com
Ingredients:
3 ounce package Chicken Flavored Ramen Noodles
2 tablespoons Butter
1/2 cup Sunflower Seeds
1 head of Cabbage, shredded or 16 ounce package shredded coleslaw mix
1 bunch Green Onions, chopped
1/2 cup Vegetable Oil
1/2 cup White Sugar
1/3 cup White Wine Vinegar
1 tablespoon Soy Sauce
Directions:
Before opening package of ramen noodles, crush the noodles in the package until they are broken into small pieces. In a small skillet warm butter. Add broken ramen noodles (set spice packet aside) and sunflower seeds until lightly browned. Remove from heat and mix with shredded cabbage and green onions. In a mixing jar or container mix together vegetable oil, sugar, vinegar, soy sauce and chicken season package from ramen noodles. When ready to serve, toss liquid dressing with coleslaw mixture. (Note: this recipe gets soggy after a bit so waiting until serving time to add dressing is best. It tastes good the next day but will not be crunchy as it was in the beginning.)
Freezing Directions:
Not recommended