Submitted by: Collin K.
Ramen noodles take a sophisticated turn in this flavorful salad. The best part? You can prepare it ahead of time.
Ingredients:
1 (16 oz.) bag coleslaw mix (shredded green cabbage, red cabbage, carrots)
2 oz. (1/4 cup / 1/2 stick) butter
1/3 C. sunflower seeds
1/3 C. slivered almonds
1 package Ramen noodles (chicken flavored)
1/3 C. vegetable oil
1/4 C. cider vinegar
1/2 C. sugar
2 Tbsp soy sauce
Directions:
Empty the coleslaw mix into a large bowl; set aside. Heat butter until bubbling in a medium skillet. Add sunflower seeds, almonds, crumbled ramen noodles, and the seasoning packet. Sauté until golden in spots. Set aside to cool. Combine the vegetable oil, vinegar, sugar, and soy sauce in a small jar with a tight-fitting lid and shake until well combined. Just before you’re ready to serve, toss everything together (add about half the dressing, and use the rest as needed).
