Ingredients:
1 16 oz PACKAGE OF COLE SLAW
¼ HEAD OF PURPLE CABBAGE SHREDDED
3 GREEN ONIONS (SLICED SMALL)
4 OZ ROASTED SUNFLOWER SEEDS (YOU CAN PUT MORE)
8 OZ SLICED OR SLIVERED ALMONDS (I TOAST MINE)
2 PKGS OF CHICKEN FLAVORED RAMEN NOODLES
Dressing
¾ CUP EXTRA VIRGIN OLIVE OIL
½ CUP OF TARRAGON OR RED WINE VINEGAR
¾ CUP OF SUGAR
2 SEASONING PACKS FROM THE RAMEN NOODLES
TONY’S SEASONING TO TASTE
Directions:
MIX THE DRESSING THE NIGHT BEFORE TO LET FLAVORS BLEND (I PUT THE RAMEN NOODLES IN A ZIPLOC BAG TO MAINTAIN FRESHNESS OVERNIGHT.MIX ALL SALAD INGREDIENTS TOGETHER RIGHT BEFORE YOU SERVE THE COLE SLAW
SHAKE DRESSING WELL TO MIX THEN POUR ON SLAW.
CRUSH THE RAMEN NOODLES (RAW) ON TOP AS YOU SERVE.
Number Of Servings:6
Preparation Time:15 MINUTES
From the recipes of:
Dyra Culotta Hughes
Baton Rouge, Louisiana
No comments:
Post a Comment