And this post concludes my trilogy of cole slaws recipes...
I got this one from my friend Buket who served a delicious dinner at her house on a Sunday evening, and this salad was a real hit among all the guests.
This recipe is easy and tasty; it's about the maximum WOW factor with minimum effort. Between the noodles, the seeds, the nuts and the veggies, the crunch of this salad alone will make you full and satisfied...
Ingredients: (Serves 8-12)
- 2 packs chicken ramen noodles
- 1/2 cup butter
- 6 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 cups carrots, shredded
- 4-6 green onions, thinly sliced
- 1 cup sunflower seeds
- 1 cup almonds, slivered
- 3/4 cup vegetable oil
- 1/3 cup vinegar
- 1/2 cup sugar
- 1 teaspoon garlic powder
- Both chicken flavoring packs (that come in the ramen noodle packs)
- Preheat the oven to 350 F.
- Put noodles in a Ziploc bag, close the bag and gently break them into pieces.
- Melt the butter in a skillet and saute the noodles in butter, stirring frequently for a few minutes, just until they start turning color.
- Spread the sauteed noodles on a baking sheet and bake them in the oven for 10 minutes, turning occasionally. Let them cool to room temperature.
- In a large salad bowl, mix the veggies, seeds, almonds and noodles.
- In another bowl, mix the vegetable oil, vinegar, sugar, garlic powder and flavoring packs.
- Toss the veggies with dressing right before serving.