Recipe by BeachGirl
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!
Top Review by angelalinker
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.
- 453.59 g package coleslaw mix (cabbage & carrots) or 1 large savoy cabbage, thinly grated
- 6 spring onions, thinly sliced (including tops)
- 113.39 g sliced almonds, toasted
- 59.14 ml craisins (optional)
- 2.46 ml celery seed (optional)
- 85.04 g package chicken-flavored ramen noodles (uncooked)
- 44.37-59.16 ml canola oil
- 59.14 ml Splenda sugar substitute or 59.14 ml sugar
- 59.14 ml apple cider vinegar
- 2.46 ml salt
- 1.23 ml black pepper
- 4.92-9.85 ml low-sodium instant chicken bouillon granules (optional)
- 9.85 ml sesame oil (optional)
Directions See How It's Made
- 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.