Abuelita's California Coleslaw

Susan Feliciano

By
@frenchtutor

My mother-in-law brought us this recipe when she came from California to visit us in Tennessee. She said she actually got the recipe from a Tennessee friend, but it was given to her in California. So we have always called it her California Coleslaw.
This is a great favorite at church picnics.

VARIATIONS: You can use rainbow shredded cabbage (has purple cabbage and carrots in it); you can also make it vegetarian by omitting the chicken and using 2 packs of vegetarian Ramen noodles.


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Comments:

Serves:

8

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

16 oz
shredded angel hair coleslaw
1 pkg
chicken ramen noodles
20 oz
canned chicken breast, well-drained
2 bunch
green onions with tops, sliced
1/2 c
slivered almonds
1/4 c
toasted sunflower seeds
2 Tbsp
sesame seeds

DRESSING

3/4 c
sunflower or canola oil
1/4 c
sugar
1/2 c
rice vinegar
1 pkg
seasoning from ramen noodles
1 tsp
cracked black pepper
1 pinch
salt, to taste (optional)

Directions Step-By-Step

1
Break the uncooked Ramen noodles into bite-sized pieces. Reserve the seasoning packet for the dressing. Toss noodles together with the cabbage, chicken, and salad ingredients in a large mixing bowl. Set aside.
2
In a pint jar, combine dressing ingredients. Shake well. Pour over salad ingredients and stir well. Taste for salt and add if needed. The Ramen seasoning packet is usually quite enough salt for us.
3
Refrigerate until serving time. Best prepared about 4 hours ahead as it gives the flavors time to blend.
Refrigerate any leftovers.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Dairy Free, Soy Free
Other Tags: Quick & Easy, Heirloom
Hashtags: #picnic, #Ramen noodles