This recipe comes from my beautiful sister-in-law, Nancy. She’d be the first to tell you how versatile this recipe is, as I’ve sampled many of her delicious creations. Among these, she’s added fruit, beans, or other crunchy vegetables, shrimp, chicken, and different seasonings to change up the taste and overall feel of this dish.
The last time I had “the girls” over here for lunch, I made an Asian version of this, adding soy sauce, blanched & chopped peanuts (in place of the almonds & sunflower seeds), salt, & a little sesame oil.
1 package cole slaw shreds (or 1/2 cabbage, shredded)
1 package raw ramen noodles, broken up
1 bunch of green onions, chopped
1/4 cup shelled sunflower seeds
1/4 cup slivered almonds
1/2 cup oil (you can get away with using much less)
1/4 cup rice wine vinegar
1/8 cup sugar
Toss all of the ingredients together, then refrigerate for at least an hour.
I like to make mine ahead of time to allow the ramen noodles to soften a little. These photos are of the Asian version as mentioned above.
~Nancy, If you’re reading this…thanks for the great recipe!