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Chinese Chicken Flavored Ramen Noodles Cole Slaw

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“Mother gave me this recipe 40 years ago, and we still love it. The oil and vinegar, mixed with the Ramen noodle flavor packet, make a light dressing for this luscious salad which keeps well. Great for buffets and covered-dish suppers!”
READY IN:
15mins
SERVES:
8-12
YIELD:
2 quarts
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Although this is delicious without the optional ingredients, I usually add them anyway.
  2. I usually toast my almonds by using the light setting on the toaster oven.
  3. SLAW:
  4. In large bowl, add slaw mix, green onions, almonds, Craisins, and celery seed. Prepare Dressing and pour over slaw, mixing well. Refrigerate.
  5. DRESSING.
  6. Before opening Ramen noodle bag, lightly pound the bag to break apart most of the noodles.
  7. In small bowl, add Ramen noodles (including the flavor packet), vinegar, Splenda/sugar, salt, pepper, celery seeds, and bouillon Stir to mix well. Add canola and sesame oil and stir well.
  8. Note: You can use a regular head of cabbage in place of Savoy, if you like.

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