One of my favorite things about summer and barbecues — especially potlucks — is the variety of salads you run across. My family prefers either potato salad or tuna salad so I don’t usually make any others. My favorite, however, is this Oriental Coleslaw. I rarely make it, but that is okay because it makes it extra special when I do!
This salad comes together quickly and I love all of the different flavors and textures. While it is perfectly fine to make the salad and serve it the same day, my personal opinion is that it tastes better the second day.
Try making it for yourself and let me know if you agree with me.
Ingredients Needed to Make this Oriental Coleslaw:
- 1 small package sliced almonds (approximately 2 ounces)
- 1 small package shelled sunflower seeds (approximately 2 ounces)
- 1 package classic coleslaw mix (approximately 14 ounces)
- 2 packs oriental flavor Ramon noodles
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 cup oil
Spread the almonds and sunflower seeds on a cookie sheet and place it in the oven to lightly toast. I usually just use the low broil option. Watch them closely though because it doesn’t take long. I have burned more than one pan full in my day! Take out the cookie sheet and let them cool.
Pour the classic coleslaw mix in a large bowl. Open both packages of Ramon noodles. Set aside the packets of seasoning. Break apart the noodles into bite sized pieces using your hands. Add the dry noodles in with the coleslaw mix. Mix in the cooled almonds and sunflower seeds.
In a smaller bowl, mix together the vinegar, sugar, and oil. Stir it with a fork until the sugar is totally dissolved. Pour in ONE of the packets or oriental seasoning from the Ramon noodles. Throw the other one away or save it for another recipe. Stir it until the seasoning is mixed in well.
Pour the liquid mixture over the coleslaw mixture and mix well. Refrigerate the salad until you are ready to serve it.
