Chinese Slaw

Lately I've had quite the hankering for Chinese slaw, and I mean I can really put this stuff away! Brad doesn't like the stuff and ER won't eat it so when the bowl is empty way too fast I've got no one to blame but myself. Thank you to my Mother-in-Law Norma for sharing her recipe.

This tasty, slightly sweet/tangy recipe will serve about 7-9 as a side dish.

Ingredients:

• 1 pkg coleslaw
• 1 bunch green onions, diced, including stems
• 1 cup sunflower seeds
• 0.5 cup chopped almonds (lightly toasted), optional
• 1 pkg beef flavor ramen noodles with sauce packet

For dressing:

• 0.75 cup vegetable or canola oil
• 1/3 cup red wine vinegar
• 0.5 cup sugar or Splenda
• 1 sauce packet from ramen noodles, you can also us a combination of sesame oil and soy sauce to taste

Directions:

1. Mix coleslaw and green onions and place in serving bowl.
2. Mix dressing ingredients and set aside until ready to serve.
3. Break ramen noodles into small pieces.
4. Combine in a plastic bag the ramen noodles, sunflower seeds, and almonds. Shake bag to mix all dry ingredients.
5. Just before serving, stir into the coleslaw, the sunflower seeds, almonds, and ramen noodles mix. Then add the dressing and stir.

Note: The coleslaw/green onion mix and the dressing may be prepared ahead of time and kept refrigerated until just before serving. Do not complete step 5 until ready to serve since the noodles eventually absorb the dressing and become soggy. Any leftover salad may be refrigerated but the noodles will not be as crunchy.

Serve using a slotted spoon since the extra dressing tends to sink to the bottom of the serving bowl.

Shared At: Tempt My Tummy Tuesday at Blessed with Grace, Delicious Dishes at It's a Blog Party, Tuesdays at the Table at All the Small Stuff, and Tasty Tuesday at Balancing Beauty and Bedlam.