Kim’s Coleslaw Salad 
Instead of the traditional mayonnaise-based dressing, Kim's Coleslaw Salad uses oil & vinegar with a touch of sugar. It's zesty, fresh, crunchy and hard to stop eating. This particular recipe is a BIG HIT for potluck meals. Kim has told me that even when she has doubled the recipe for parties, hoping to bring home leftovers, she ends up bringing home an empty bowl.
Beside using oil & vinegar, this recipe calls for the uncooked noodles from a package of Ramen Noodles. Don't be put off, the noodles are delicious! They absorb the dressing and soften without becoming too soft. And this extra layer of texture just makes it harder to stop eating.
HERE'S ALL YOU DO
This could make 10 to 15 servings, folks will come back for seconds.
- 1 small green cabbage, shredded
- 1/4 small purple cabbage, shredded
- 1 bunch green onions, chopped
- 1/2 green bell pepper, chopped
- 1 package Ramen Noodles, crumbled, discard season packet
- 3 to 4 ounces sunflower kernels
Toss all the vegetables, crumbled noodles and sunflower kernels in a large salad bowl.
Mix the dressing in a separate bowl
- 1/2 cup white vinegar
- 1/2 cup neutral tasting oil
- 1/4 cup granulated sugar
Add the dressing to the tossed coleslaw salad when ready to serve. Toss well and serve. Leftovers are delicious the next day and the next day after that.
Tastes wonderful on the side of any meal. See?
Coffee-Cardamom Grilled Brisket with Chocolate-Cherry Barbecue Sauce
I love these oil and vinegar slaws. I make a very similar one, but I ramp up the sesame flavor a bit. It’s great at picnics; stays crunchy all day!
I had never eaten this style, until Kim turned me on to it. Now, I’m hooked and don’t wish to eat slaw any other way. Cabbage is coming into season here and I’m thinking of sharing the recipe at our next farmers’ market Savor the Flavors recipe booth.
This is so fantastic! I have made this twice in two weeks and have a request to bring it again to a BBQ next weekend. The mayo based versions always feel so heavy whereas this just tastes so fresh and summer-like.
A winner!
can you tell me how many cups of shredded cabbage you use? rather than 1 small cabbage.
Honestly Suzanne, I don’t know. But the next time I make it, I’ll measure.
You won’t believe this. I was thinking of this recipe just last night. I remembers having it at a Family Reunion and was going to call my aunt to get the recipe.
Thanks!!1
You’re welcome, Debbie!
I make this salad as well without the green peppers, but with 1/2 cup of sliced almonds. Everyone loves it!!!
Good morning Stephanie!
I think Kim usually makes this salad without green peppers. But the day she made this one, she just happen to throw them into the mix.
I like the idea of using almonds. Do you use the thinly slice almonds?
Hey,
which one would be neutral tasting oil? … i use olive and refined….
Hi Seema!
Which ever oil does not have a distinct flavor and would not distract from the other milder ingredients.
Extra Light olive oil would work, but not Extra Virgin. Canola or Vegetable oil are the least distinctive and most common that comes to mind.