I had this Asian coleslaw at a recent pot luck party. I am not a salad person and was staying away from this salad. But when I heard everyone rave about this salad, I just had to try it. It was fantastic. The crunch from the raw noodles gives this coleslaw a whole new dimension. Coleslaw that I have had is usually smothered in mayonnaise and is unimaginative. But this Asian coleslaw is light, sweet and tangy and very, very delicious.
Serves 4 - 6
- 1 packet Dole Coleslaw mix
- 2 packets Top Ramen beef noodles (use the seasoning for dressing)
- 1 cup Sunflower seeds
- 1 cup Slivered Almonds
- 2 bunches of Spring onions(only the green part)
- 1/3 cup Red wine vinegar
- 3/4 cup Canola oil
- 1/2 cup Sugar (add or reduce to your liking)
- 2 packets Beef seasoning
In a large bowl mix together all the salad ingredients, crushing the noodles.
Mix the dressing ingredients. Pour over the salad 2 hours before you serve. Mix well to allow noodles to absorb some of the dressing.
Note: Don't let the dressed salad sit longer then 2 hours, the salad will be soggy.
You can substitute beef noodles with vegetarian noodles. You can also substitute sugar in the dressing with honey.