Sunday, June 03, 2007

Chinese Cole Slaw (p2 )

I got this recipe years and years ago in Kansas, from a woman named Debbie. She and I had Glass forming classes together and she brought it to an open house that the ESU glass guild has annually. Everyone loved this dish and I must say every time I take it to a party, BBQ or get-to-gather I always recipe requests. This dish is makes a lot, is easy to make and is VERY good. Hope you enjoy it too!!

(I will be making this again soon and will try to get a better pict of this dish once its been mixed.)

Salad Ingredients:
(mix an hour before serving)
1 large pkg pre-cut raw coleslaw
1c slivered almonds
1 c sunflower seeds
2 small bunches of green onions, chopped
2 pkg Beef flavored Ramen noodles (uncooked and broken into small bits)

Dressing Ingredients:
(Mix a day ahead so it can age)
1 c mayo
1/2 c granular sugar (or splenda)
1/3 c white vinegar
the 2 beef seasonings (from noodles)

  • The day before: Mix dressing ingredients and chill in the refrigerator.

  • The next day:In a large mixing bowl toss salad ingredients.

  • An hour before serving:Shake or stir the dressing and pour over salad; mix well. Serve and ENJOY!!!!
**Note: I've never tried to make this dish Sb friendly, as it calls for Ramon Noodles and Sugar. You could exchange the sugar with splenda and possibly the Ramon Noodles with something else, but the noodle season packets are also required and give it so much of its flavor that I don't know how it would be substitute. If you are extremely strict with the rules of SB than perhaps this dish isn't for you...or you could change it up a bit and get it to work. If you do, I'd love to hear the suggestions...but for special occasions this would still be good and not be too much of a cheat, in my opinion.


Kalyn said...

I've seen similar recipes to this with chicken ramen with the chicken added to the salad. This sounds like a great version. I agree, this is something I'd consider a "once in a while treat" for South Beach dieters, but not that terrible. I'd use Splenda, and maybe use lots of slivered almonds and skip the noodles. But even with the noodles, it's mostly cabbage and not that many noodles.

Kitchen Goddess said...

i love his salad!
where are you, d?