If you’re planning a cookout or attending a picnic over the long weekend, this is a great recipe to take or serve. Everyone loves it and always asks for the recipe and it’s so easy to make.
It came from a friend who used to work with me at the newspaper. I’ve never seen it anywhere else, which is odd, because it is so good and I’ve handed out dozens of copies of the recipe.
When I made it last weekend, I forgot to take a picture, so no photos. But, give it a try. It won’t disappoint.
Asian Noodle Slaw
Two 3-oz. pkgs. ramen noodles*,
save seasoning packets for the dressing
16-oz. bag coleslaw mix
Sunflower seed kernels
1/2 cup sugar
2 ramen seasoning packets (which come with noodles)
1/3 cup balsamic vinegar
1/4 cup vegetable oil
Break each block of noodles apart and then break in half; cook in boiling water for three minutes. Drain well. Toss with the coleslaw mix in a bowl.
Whisk all the dressing ingredients together. Toss with the coleslaw/noodle mix. Add enough nuts to give it a nice crunch. Refrigerate until ready to serve. If you plan to refrigerate it overnight, wait to add the nuts until you’re ready to serve it, because they can get soggy.
This recipe can be easily halved by using an 8-oz. package of coleslaw mix and one package of ramen noodles. And, obviously, you can use freshly shredded cabbage instead of the bag of coleslaw mix.
*I use the Oriental flavor (but the chicken is OK, too).
Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.