“My brother-in-law's sister Alli made this for their wedding rehersal lunch & I couldn't stop eating it! It's so easy to make & so FLAVORFUL! Mmmm!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 12 head cabbage or 12 head coleslaw mix
  • 4 green onions, finely chopped (cut with kitchen shears, so much easier)
  • 12 cup sunflower seeds
  • 12 cup toasted slivered almonds
  • 1 package ramen noodles, crunched up & you'll need to set the seasoning packet aside (chicken or oriental are pretty good)
  • 3 tablespoons apple cider vinegar
  • 12 cup extra virgin olive oil (pompian is my fav)
  • 12 teaspoon pepper
  • 1 teaspoon sugar (optional)
  • 1 package ramen noodles, seasoning from noodle package (above)

Directions

  1. In large bowl, mix vinegar, olive oil, pepper, sugar, & ramen noodle seasoning well, set aside or in fridge while preparing rest.
  2. In another large bowl mix cabbage & green onions.
  3. Mix both of the above together well & then add sunflower seeds & almonds.
  4. Cool in fridge for about 20 mins to 1/2 hour.
  5. Before serving, take out & pour crunched up ramen noodles to top & mix well (DO NOT COOK NOODLES).
  6. Enjoy!

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