"kelly's Chinese Cabbage Salad"

Recipe by Wildflour
READY IN: 22mins


  • 1
    (3 ounce) package chicken-flavored ramen noodles, crunched up into tiny pieces
  • 4
    tablespoons butter
  • 14
    teaspoon seasoning, packet save rest, set aside
  • 0.75
    (16 ounce) bag coleslaw mix (can use whole bag if desired)
  • 12
  • 6
    green onions, thinly sliced
  • 1
    small red bell pepper, diced small
  • 12
    cup vegetable oil
  • 14
    cup vinegar
  • 12
    cup sugar
  • 1
    teaspoon soy sauce
  • 14
    teaspoon seasoning, packet save last of it for another use


  • 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.