Meghan
A flavorful side dish with crunchy Ramen noodles, sunflower seed kernels, and almonds.
Prep Time 10 minutes mins
Chill Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Chinese
Slaw:
- 1 pound shredded cabbage (bagged; I like the kind with carrots and green/purple cabbage for color)
- 2 packages Ramen dry soup mix (beef flavored is traditionally used but I've made it with chicken)
- 1 bunch green onions (sliced thin)
- 1 small package sliced almonds (about 2/3 cup, toasted, or use roasted Almond Accents, see note)
- 1 cup dry roasted sunflower seed kernels
Dressing:
- Spices from Ramen noodles
- 1/2 cup sugar
- 1 cup salad oil (such as Canola)
- 1/3 cup cider vinegar
Crush Ramen package before opening to crumble noodles. Remove seasoning packet and prepare dressing. Refrigerate dressing.
Layer slaw ingredients in a bowl, cover and refrigerate.
Toss slaw with dressing just before serving.
These are optional if preparing for someone with a nut allergy.
Source: My mom (through family friends)
You're Gonna Bake It After All
bakeitafterall.com
Keyword side dish, vegetable, vegetarian