A good friend of mine brought this easy coleslaw recipe to our Girls’ Weekend in Lavallette a few weeks ago. I’ve had it twice since then. It is so delicious and the dressing and fixings would be great mixed in with some crispy romaine. Add some chicken for a nice summer dinner.
Chinese Sunflower Coleslaw
2-3 lbs Napa cabbage
1 bunch of green onions (scallions)
1 cup slivered toasted almonds
3/4 cup roasted sunflower seeds
2 pkgs. beef ramen noodles (only use one packet of noodles and discard second) You will need 2 pkgs. of flavor packets for dressing.
Salad dressing
1/2 cup sugar
1/3 cup oil
1/2 cup cider vinegar
2 pkgs. ramen beef flavor packets
Mix together in cruet or plastic container and refrigerate
Separate, wash and dry cabbage leaves and cut out hard cores. Slice leaves fine and add chopped green onions. I do this the night before and dry leaves well and put in large baggie and refrigerate.
Break up ramen noodles and add sunflower seeds and almonds and put in separate plastic bag.
Mix the sugar, oil, vinegar and 2 ramen beef packets and shake in cruet or plastic container.
I keep all ingredients in 3 separate containers and do not toss until ready to serve.
