Crunchy Oriental Coleslaw Salad
|Serves:||16 servings at least|
|Cooking Method:||No-Cook or Other|
|1/2||head of savoy cabbage, shredded (or your favorite)|
|1/2||head of purple cabbage, shredded|
|5 - 7 medium||green onions, chopped|
|1/2 - 3/4 c||carrots, shredded or matchsticks|
|1 c||almonds, slivered or sliced|
|1/2 c||sunflower seeds|
|2 pkg||oriental ramen noodles|
|2 Tbsp||sesame seeds, toasted or plain (for top of salad before serving)|
|1/2 c||seasoned rice vinegar|
Have you considered Holland House
|1/4 c||sugar (or more according to your taste)|
|2 Tbsp||soy sauce|
|1/2 Tbsp||sriracha hot chili sauce (optional)|
|1/2 - 1 Tbsp||oriental flavoring mix from packet of noodles|
|salt and pepper to taste|
This is a wonderful crunchy coleslaw salad with 2 kinds of cabbage with sunflower seeds and almonds too. It is a really healthy salad and super easy to make. It can be made several hours in advance if need be. I love the crunchy, munchy, chewiness of this salad. This is my own rendition of a very simple recipe I started out with years ago and I have just kept adding goodies to it.
Hope you enjoy the crunch.
Will take a pic next time I make it.