Oriental Coleslaw
Recipe from Midwest Living

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


Oriental Coleslaw

by 16  people


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Ingredients
  • 1  16  ounce package 
    shredded cabbage with carrot (coleslaw mix)
  • 4   
    green onions, thinly sliced
  • 1  3  ounce package 
    chicken-flavored ramen noodles, broken up
  • 1/2 - 3/4  cup 
    slivered almonds, toasted
  • 1/2 - 3/4  cup 
    sunflower nuts
  • 1/2  cup 
    salad oil
  • 1/3  cup 
    vinegar
  • 1   tablespoon 
    sugar
  • 1/8  teaspoon 
    ground black pepper
  •  
    Sliced green onion (optional)
Directions
1.
Combine coleslaw mix, green onions, ramen noodles (set aside seasoning packet for the dressing), almonds, and sunflower nuts in a salad bowl. Chill, covered, until serving time, up to 1 hour.
2.
For dressing: In a screw-top jar, combine oil, vinegar, sugar, pepper and seasoning from the package of noodles. Cover and shake. Chill until serving time.
3.
Before serving, shake dressing; pour over salad and toss to coat. If you like, garnish salad with additional 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 (g) 34.19, Cobalamin (Vit. B12) (g) 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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