Kathy’s Ramen Noodle Coleslaw
 
Makes about 12 servings
Ingredients
Dressing:
  • 1 cup vegetable oil
  • ⅓ cup red wine vinegar
  • 2 tablespoons sugar
  • 3 dashes hot sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Flavor packets from 2 (3-ounce) ramen chicken-flavored noodles packages, noodles reserved
Salad:
  • 2 (16-ounce) packages shredded cabbage
  • 2 cups shredded carrots
  • 5 green onions, thinly sliced
  • ½ cup toasted sliced or slivered almonds or 2 (2-ounce) packages
  • ¼ cup toasted sunflower seeds
  • Reserved ramen noodles, toasted*
Instructions
  1. For dressing: In a medium jar, combine all ingredients. Shake well. Refrigerate until ready to serve.
  2. For salad: In a large bowl, combine cabbage, carrots, and green onion. Add almonds, seeds, and noodles just before serving. Drizzle with dressing, tossing until combined.
Notes
*To save time, toast the noodles, nuts, and seeds at one time. Spread the broken noodles, sunflower seeds, and almonds on a baking sheet. Bake at 350° until fragrant and toasted, about 10 minutes. Let cool completely.
Recipe by Louisiana Cookin' at https://louisianacookin.com/kathys-ramen-noodle-coleslaw/