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?