kelly's Chinese Cabbage Salad |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I've had LOTS of people ask for this recipe...there are similar ones, but this is how I make it. Ingredients:
1 (3 ounce) package chicken-flavored ramen noodles, crunched up into tiny pieces |
4 tablespoons butter |
1/4 teaspoon seasoning, packet save rest, set aside |
0.75 (16 ounce) bag coleslaw mix (can use whole bag if desired) |
1/2 cup sunflower seeds |
6 green onions, thinly sliced |
1 small red bell pepper, diced small |
1/2 cup vegetable oil |
1/4 cup vinegar |
1/2 cup sugar |
1 teaspoon soy sauce |
1/4 teaspoon seasoning, packet save last of it for another use |
Directions:
1. In frying pan, melt butter. Add 1/4 teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel. In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate.
2. 30 minutes to 1 hour before serving make dressing:.
3. In small bowl, whisk rest of ingredients (except noodles) well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles.
4. *Variations:.
5. *Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
6. **For a complete One-Dish lunch or meal, stir in 2-3 cups cooked, diced chicken.
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