Prep 5 mins
Cook 0 mins
Great dish for a crowd. Great in summer time.
- 1 (1 lb) package Coleslaw
- 2 bunches of chopped green onions
- 1 cup sunflower seeds
- 1 cup slivered almonds
- 2 packages beef-flavor ramen noodles
- 3⁄4 cup oil
- 1⁄2 cup sugar
- 1⁄3 cup vinegar
- Mix in large bowl coleslaw, green onion, sunflower seeds, almonds, and broken up ramen noodles In a small bowl mix oil, sugar, vinegar and the beef flavoring from ramen noodles Mix the oil mixture with the coleslaw mixture and serve.
When I make this salad for my dh and self, I keep the nuts and ramen noodles in separate plastic bags. I also keep the dressing in a jar in the fridge. These can be added anytime we want a salad. The cabbage/onion mixture will keep for several days without everything else getting soggy.
Good idea to seperate and set aside. Crunchy is better than soggy. :)
Toast your ramen noodles and almonds on a cookie sheet and I use red wine vinegar instead then also add 1T. Of soy sauce to my dressing, soo yummy.