Oriental Coleslaw
Recipe from Midwest Living

Uncooked ramen noodles, almonds, and sunflower nuts add extra crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.



by 12  people


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Ingredients
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    1  16  ounce package 
    shredded cabbage with carrot (coleslaw mix)
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    4   
    green onions, thinly sliced
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    1  3  ounce package 
    chicken-flavored ramen noodles, broken up
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    1/2 - 3/4  cup 
    slivered almonds, toasted
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    1/2 - 3/4  cup 
    sunflower nuts
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    1/2  cup 
    salad oil
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    1/3  cup 
    vinegar
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    1   tablespoon 
    sugar
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    1/8  teaspoon 
    ground black pepper
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    Sliced green onion (optional)

Directions
1.
Up to 1 hour before serving, combine coleslaw mix, green onions, ramen noodles (save seasoning-mix packet for the dressing), almonds, and sunflower nuts in a salad bowl. Cover and chill in the refrigerator until serving time.
2.
In a screw-top jar, combine cooking oil, vinegar, sugar, pepper, and seasoning mix from the package of noodles. Cover and shake. Chill in the refrigerator until serving time.
3.
At serving time, shake dressing again; pour over salad and toss to coat. If you like, garnish salad with sliced green onion.
Nutrition information
Per Serving: cal. (kcal) 192, Fat, total (g) 16, chol. (mg) 0, sat. fat (g) 2, carb. (g) 10, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 4, vit. A (IU) 874, vit. C (mg) 13.71, Thiamin (mg) 0.15, Riboflavin (mg) 0.11, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0.14, Folate (Ág) 34.19, Cobalamin (Vit. B12) (Ág) 0, sodium (mg) 136, Potassium (mg) 160, calcium (mg) 37, iron (mg) 0.82, Percent Daily Values are based on a 2,000 calorie diet
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The Oriental noodles are crunchy when you first make this cabbage salad. If you prefer softer noodles, chill the salad to give them time to absorb some of the soy-vinegar dressing.

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