Today is the last day to enter my giveaway - contest ends at 10pm CST!
My mom has been making this slaw for years, and I'm sure there are many versions of it floating around, but we really love it so I thought I'd share ours. This is not your traditional slaw - it has a light-tasting vinaigrette dressing and a nice crunch from the Ramen noodles, sunflower seeds, and almonds (if you use them!). The weather here in Chicago is starting to turn milder, so I figured it was a good time to share this slaw. It always reminds me of barbecues and summer, but it's great any time of year.
1 pound shredded cabbage (bagged; I like the kind with carrots and green/purple cabbage for color)
2 packages Ramen dry soup mix (beef flavored is traditionally used but I've made it with chicken)
1 bunch green onions, sliced thin
1 small package sliced almonds (about 2/3 cup), toasted (or use roasted Almond Accents)*
1 cup dry roasted sunflower seed kernels
Spices from Ramen noodles
1/2 cup sugar
1 cup salad oil (I used Canola)
1/3 cup cider vinegar
*We eliminate these if I'm eating it because of my nut allergy. No one seems to notice or mind too much :)
1. Crush Ramen package before opening to crumble noodles. Remove seasoning packet and prepare dressing. Refrigerate dressing.
2. Layer slaw ingredients in a bowl, cover and refrigerate.
3. Toss slaw with dressing just before serving.
Source: My mom (through family friends)