photo by Pamela
- Ready In:
- Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil.
- Pour over cole claw and onions.
- Crush Ramen Noodles and mix with almonds in a non-stick skillet.
- Heat until lightly toasted, stirring frequently.
- Combine ingredients immediately before serving.
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This is the perfect summer salad with grilled chicken -- and probably with anything else you want to serve it with! It's very easy & what little there is to do can basically be done ahead of time. Have made it 4 times in 3 weeks and it gets raves every time. I have never used "plain" coleslaw mix, as the first time I made it I used "broccoli coleslaw mix" & it was such a hit I will continue using it. I cut down the oil to 3/8 cup and it hasn't kept people from devouring it! Toasting the nuts & noodles creates a wonderful fragrance & taste, and the noodles stay crunchy for hours -- at least. Even the next day people who had leftovers when the noodles had gone soft still loved the salad & wanted the recipe! This is a definite keeper and the recipe will never be far from my reach!!
posted July 15, 2003 I actually used green leaf lettuce from my garden as it is growing faster than I can eat it!! I kept everything else the same except I also added some grated carrot. I really liked the idea of toasting the nuts and noddles because it gave them a nice crisp texture. My husband loved the dressing and actually helped himself to a second helping which is unusual for any salad! Looking forward to having this again! I served this as a side dish to Sweet and Sour Pork Balls recipe#33731. ***updated to add, I actually prefer this salad with green lettuce instead of the cabbage mix. I am posting a pic of the salad made with lettuce. It is a great salad to serve with Bomb Burgers recipe#10443.***