Ramen Coleslaw

Name: Ramen Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 16 servings
Ingredients: 1 package (3 ounces) chicken ramen noodles; 1 package (16 ounces) broccoli coleslaw mix; 2 cups sliced green onions (about 2 bunches); 1-1/2 cups broccoli florets; 1 can (6 ounces) ripe olives, drained and halved; 1 cup sunflower kernels, toasted; 1/2 cup slivered almonds, toasted; 1/2 cup sugar; 1/2 cup cider vinegar; 1/2 cup olive oil

Total Time Prep/Total Time: 15 min.

Yield 16 servings

Contest Winner

Test Kitchen Approved

This super-easy, veggie-packed ramen coleslaw is a special side dish for barbecues, potlucks or any quick meal.

Ingredients

1 package (3 ounces) chicken ramen noodles
1 package (16 ounces) broccoli coleslaw mix
2 cups sliced green onions (about 2 bunches)
1-1/2 cups broccoli florets
1 can (6 ounces) ripe olives, drained and halved
1 cup sunflower kernels, toasted
1/2 cup slivered almonds, toasted
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup olive oil

Directions

Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts

3/4 cup: 205 calories, 15g fat (2g saturated fat), 0 cholesterol, 263mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 4g protein.

My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio

Recipe Creator