This is a salad that I recently discovered--it is easy and delicious. Serve as a side dish, or add chopped cooked chicken to make a wonderful luncheon salad.
Ramen Noodle Slaw
(serves 8 or so as a side dish)
1 1-lb. package pre-cut coleslaw mix (cabbage or cabbage/carrots)
2 packages oriental flavored ramen noodles, uncooked, crushed, seasoning packets reserved
1/2 cup thinly sliced scallions
1 cup roasted salted sunflower kernels
1/2 cup sliced almonds
1/2 cup apple cider vineager
1/2 cup sugar (or sugar substitute to equal 1/2 cup sugar--Splenda works well)
1 tbsp. soy sauce
1/2 tsp salt
2/3 cup light salad oil (vegetable oil, corn oil, canola oil, sunflower or safflower oil)
In a large bowl, combine coleslaw mix, uncooked broken ramen noodles, scallions, sunflower kernels, and almonds. Set aside.
In a small mixing bowl combine contents of both seasoning packets, vinegar, sugar, soy sauce, and salt; whisk until well combined and sugar is dissolved. Gradually add oil, whisking continuously, until all oil is incorporated. Pour this dressing over the cabbage mixture and toss together. Refrigerate for 30 min to 1 hour, then serve. Yummy!