Prep 15 mins
Cook 0 mins
Mother gave me this recipe 40 years ago, and we still love it. The oil and vinegar, mixed with the Ramen noodle flavor packet, make a light dressing for this luscious salad which keeps well. Great for buffets and covered-dish suppers!
- 1 (16 ounce) package coleslaw mix (cabbage & carrots) or 1 large savoy cabbage, thinly grated
- 6 spring onions, thinly sliced (including tops)
- 4 ounces sliced almonds, toasted
- 1⁄4 cup craisins (optional)
- 1⁄2 teaspoon celery seed (optional)
- 1 (3 ounce) package chicken-flavored ramen noodles (uncooked)
- 3 -4 tablespoons canola oil
- 1⁄4 cup Splenda sugar substitute or 1⁄4 cup sugar
- 1⁄4 cup apple cider vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 -2 teaspoon low-sodium instant chicken bouillon granules (optional)
- 2 teaspoons sesame oil (optional)
- Although this is delicious without the optional ingredients, I usually add them anyway.
- I usually toast my almonds by using the light setting on the toaster oven.
- In large bowl, add slaw mix, green onions, almonds, Craisins, and celery seed. Prepare Dressing and pour over slaw, mixing well. Refrigerate.
- Before opening Ramen noodle bag, lightly pound the bag to break apart most of the noodles.
- In small bowl, add Ramen noodles (including the flavor packet), vinegar, Splenda/sugar, salt, pepper, celery seeds, and bouillon Stir to mix well. Add canola and sesame oil and stir well.
- Note: You can use a regular head of cabbage in place of Savoy, if you like.
I am sure this recipe tastes very good but I have to warn people that Ramen noodles contain a lot of MSG! For those of us who are sensitive to it, this recipe must be avoided.
This got medium to high ratings at a church potluck, although I personally found the flavor a bit too tart for my liking. It's still worth experimenting with, though. I guess I just need to make a few adjustments for my tastebuds!