Chinese Chicken Flavored Ramen Noodles Cole Slaw

BeachGirl's Note:

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!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8-12

Yield: 2.0 quarts

• 1 (16 ounce) packagecoleslaw mix (cabbage & carrots) or 1 large savoy cabbage , thinly grated
• 6 spring onions , thinly sliced (including tops)
• 4 ounces sliced almonds , toasted
• ¼ cup craisins (optional)
• ½ teaspoon celery seed (optional)

DRESSING

• 1 (3 ounce) package chicken-flavored ramen noodles (uncooked)
• 3 -4 tablespoons canola oil
• ¼ cup Splenda sugar substitute or ¼ cup sugar
• ¼ cup apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 -2 teaspoon low-sodium instant chicken bouillon granules (optional)
• 2 teaspoons sesame oil (optional)

Directions:

1. Although this is delicious without the optional ingredients, I usually add them anyway.
2. I usually toast my almonds by using the light setting on the toaster oven.
3. SLAW:.
4. In large bowl, add slaw mix, green onions, almonds, Craisins, and celery seed. Prepare Dressing and pour over slaw, mixing well. Refrigerate.
5. DRESSING.
6. Before opening Ramen noodle bag, lightly pound the bag to break apart most of the noodles.
7. 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.
8. Note: You can use a regular head of cabbage in place of Savoy, if you like.

Reviews

[Chef #1063268]

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.

[DragonFly2]

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!