Distinctively Different Slaw
from the kitchen of Treva Key
1 3-oz. pkg. ramen noodles (any flavor)
1 16-oz. pkg. shredded cabbage with carrot
(coleslaw mix)
1 cup toasted sliced almonds
3/4 cup sliced green onions
1/2 cup shelled sunflower seeds
1/2 cup salad oil
1/3 cup sugar
1/3 cup white vinegar
Break ramen noodles into small pieces.
Set seasoning packet aside.
In a large bowl, stir together broken ramen
noodles, cabbage with carrots,
almonds, green onions, and sunflower seeds;
set aside.
In a screw-top jar, combine salad oil, sugar,
white vinegar, and seasoning packet from
noodles. Cover and shake to dissolve sugar.
Pour over cabbage mixture; toss to coat.
Serve immediately. (Or cover and chill in the
refrigerator for up to 4 hours.)
Makes 10 to 12 side-dish servings.
