Crab or Chicken Salad Coleslaw

Recipe by Debber
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 34
    cup onion, finely chopped
  • 1
    (1 lb) package imitation crabmeat, thawed
  • Dressing
  • 13
    cup canola oil (or olive oil)
  • 3
    tablespoons cider vinegar
  • 2
    tablespoons sugar
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
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DIRECTIONS

  • 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.
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