Abuelita's California Coleslaw

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

Add to Grocery List

  • 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)

How to Make Abuelita's California Coleslaw

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.

Printable Recipe Card

About Abuelita's California Coleslaw

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




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