Prep 15 mins
Cook 2 hrs
Started out in the church cookbook and has been modified to allow for low sodium and low sugar diets. Making it in a ziploc bag makes transporting it to potluck or picnic quite easy. If people eating it have issues with nuts (diverticulits and the like) the nuts can successfully be left out or mixed and served on the side.
- 1 (3 ounce) package ramen noodles (any flavor as you will not be using the seasoning packet)
- 16 ounces coleslaw mix
- 4 ounces sliced almonds
- 1⁄4-1⁄2 cup unsalted sunflower seeds
- 3 scallions, thinly sliced
- 1⁄2 cup olive oil
- 1⁄3 cup cider vinegar
- 1 (1/4 ounce) packet Herb-ox very-low-sodium chicken broth (from 1 . 2 oz box)
- 1⁄4 cup Splenda granular
- In a large (gallon sized) Ziploc bag, combine the cole slaw, onions, almonds, nuts and broken up ramen noodles.
- Close bag and toss well.
- In a covered jar combine the oil, vinegar, sugar and chicken bullion. Shake to emulsify.
- Pour over the cole slaw mix close and toss well.
- Let chill at least 2 hours better over night.
I thought the use of both sunflower seeds & almonds was a nice touch. I appreciated that this was a lower sodium option of one of my favorite slaws. Made for Spring '09 Pick A Chef and served with Mandarin Beef.