Recipe by Debber
You will LOVE this tangy (but slightly sweet) one-big-bowl salad. Great as a potluck or picnic carry-along, too.
Top Review by anme
I made half of this recipe (had the rest of the noodles for lunch today) for someone to take on a picnic today. I packaged everything seperate so they just have to add the noodles and nuts at the park. They already called to tell me that they adored this recipe! I used real crab meat since thats what I had, but I feel imitation would work too. Will make again!
- 2 tablespoons slivered almonds
- 2 tablespoons sesame seeds
- 1 (3 ounce) package chicken-flavored ramen noodles, reserve seasoning packet for dressing
- 1 (1 lb) package coleslaw mix
- 6 cups lettuce, bite-size (or romaine)
- 3⁄4 cup onion, finely chopped
- 1 (1 lb) package imitation crabmeat, thawed
- 1⁄3 cup canola oil (or olive oil)
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Toast nuts and seeds in a cast-iron frying pan on medium heat OR in the oven -- until golden-brown; set aside to cool.
- Break ramen noodles into small pieces; set aside until just before serving time.
- In a large bowl, combine coleslaw, lettuce, onion and crab.
- Mix dressing ingredients and the seasoning packet in a pint jar or other container with a lid; stir or shake until sugar is mostly dissolved.
- AT SERVING TIME: add nuts and noodles to the salad; toss well. Drizzle dressing over the salad and toss to coat. Serve immediately.
- LEFTOVERS: This salad is really good the next day too, but the ramen will have lost its crunchiness -- so ADD another packet of broken ramen noodles.
- LARGE FAMILY/POTLUCK OPTION: Add two packets of ramen noodles to stretch it a bit further.
- SUBSTITUTIONS: Switch out the crab for some cooked chicken breast chunks or even shrimp! Add a few tablespoons of finely minced green Bell peppers (orange, red, yellow, too). Use scallions instead of a large onion.