"kelly's Chinese Cabbage Salad"

Name: "kelly's Chinese Cabbage Salad"
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 8 serving(s)
Ingredients: 1 (3 ounce) package chicken-flavored ramen noodles, crunched up into tiny pieces; 4 tablespoons butter; 1/4 teaspoon seasoning, packet save rest, set aside; 0.75 (16 ounce) bag coleslaw mix (can use whole bag if desired); 1/2 cup sunflower seeds; 6 green onions, thinly sliced; 1 small red bell pepper, diced small; 1/2 cup vegetable oil; 1/4 cup vinegar; 1/2 cup sugar; 1 teaspoon soy sauce; 1/4 teaspoon seasoning, packet save last of it for another use

(1)

Recipe by Wildflour

I've had LOTS of people ask for this recipe...there are similar ones, but this is how I make it.

READY IN: 22mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

(3 ounce) package chicken-flavored ramen noodles, crunched up into tiny pieces
4

tablespoons butter
¹⁄₄

teaspoon seasoning, packet save rest, set aside
0.75

(16 ounce) bag coleslaw mix (can use whole bag if desired)
¹⁄₂

cup sunflower seeds
6

green onions, thinly sliced
1

small red bell pepper, diced small
¹⁄₂

cup vegetable oil
¹⁄₄

cup vinegar
¹⁄₂

cup sugar
1

teaspoon soy sauce
¹⁄₄

teaspoon seasoning, packet save last of it for another use

DIRECTIONS

In frying pan, melt butter. Add ¼ teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel. In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate.
30 minutes to 1 hour before serving make dressing:
In small bowl, whisk rest of ingredients (except noodles) well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles.
*Variations:
*Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
**For a complete "One-Dish" lunch or meal, stir in 2-3 cups cooked, diced chicken.

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