Chinese Chicken Flavored Ramen Noodles Cole Slaw

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!

• Ready In: 15 mins
• Serves: 8-12
• Yields: 2 quarts

Ingredients

• 1 (16 ounce) package  coleslaw mix (cabbage & carrots) or 1  large savoy cabbage, thinly grated
• 6  spring onions, thinly sliced (including tops)
• 4  ounces  sliced almonds, toasted
• 1⁄4 cup craisins (optional)
• 1⁄2 teaspoon celery seed (optional)

• DRESSING

• 1 (3 ounce) package  chicken-flavored ramen noodles (uncooked)
• 3 -4  tablespoons canola oil
• 1⁄4 cup Splenda sugar substitute or 1⁄4 cup sugar
• 1⁄4 cup apple cider vinegar
• 1⁄2 teaspoon salt
• 1⁄4 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.