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abuelita's california coleslaw

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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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(1 rating)
yield 8 serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For abuelita's california coleslaw

  • 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

  • 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.
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