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“Oh, this is so good! A great "different tasting" picnic salad. Sweet and tangy, with a little crunch.”
READY IN:
22mins
SERVES:
18-24
UNITS:
US

Ingredients Nutrition

  • 24 ounces packaged coleslaw mix
  • 1 cup purple cabbage, chopped
  • 8 scallions, chopped
  • 5 (3 ounce) packages ramen noodles, very broken up, use noodles only, discard flavor package
  • 8 ounces sliced almonds
  • 4 tablespoons sesame seeds
  • 1 cup vegetable oil or 1 cup canola oil
  • 4 tablespoons sugar
  • 2 tablespoons Accent seasoning
  • 6 -8 tablespoons rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. Combine coleslaw, chopped scallions and broken noodles in very large bowl.
  2. Bake almonds& sesame seeds onto ungreased cookie sheet at 300 degrees for 5-7 minutes, then toss into slaw-scallion-noodle combo bowl.
  3. Mix the salad oil, sugar, Accent, rice wine vinegar, salt & pepper in separate bowl.
  4. Mix into salad mixture.
  5. Marinate overnight, stir occasionally.
  6. *Make sure noodles are very broken up, and very soft when serving this; important to marinate overnight!
  7. *I usually double the ingredients in step #3; add 1/2 of dressing to salad for overnight marination and add other half upon serving, to freshen up the salad if needed. The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.

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