Chinese Coleslaw
One of our Chief Culinary Consultant’s best friends has an unbelievable knack for throwing rich summer parties. We walk away from every one of his get-togethers with a recipe we have to make. These parties have brought you the Beer and Brown Sugar Kielbasa & Sauerkraut, they’ve introduced us to the phenomenal Harry & David relishes and last year, we were reminded that we really needed to dig out our Aunt Dorothy’s recipe for Chinese Coleslaw. Before last year’s 4th of July cookout, we couldn’t remember the last time we had this coleslaw, but it was one of the side dishes that day and we (unapologetically) had several servings. It’s one of the easiest recipes you’ll ever make, it feeds an army and people always rave about it, which makes it absolutely reliable for bringing to parties and get-togethers when you’re not sure what to make.
Growing up, our Great Aunt Dorothy was the keeper of the Fourth of July holiday – she had a cookout each and every year for extended family. While we don’t remember much about food from that long ago, we firmly associate two dishes with her and that picnic – this coleslaw and Strawberry Pretzel Salad. It’s probably no coincidence that we have little problem polishing off either one all by myself! This recipe is a combination of coleslaw, almonds, sunflower seeds, green onions and crushed Ramen noodles, tossed together with a sweetly seasoned dressing. It’s light, and as a result, a reliable addition to summer menus.
We hope there’s another summer party in the works so we can discover more great recipes! What are some of your favorite eats for cookout/picnic season?
One year ago: Top 10 List: Favorite Brownie Recipes
Two years ago: Rocky Road Ice Cream
Three years ago: Italian Supreme Calzones
Chinese Coleslaw
Yield: 12 to 16 servings A tasty and straightforward Asian salad- 32 ounces (907.19 g) coleslaw mix
- 1 cup (134 g) sunflower seeds, shelled (you can buy just the kernels)
- 1 cup (143 g) sliced almonds
- 1 bunch green onions, chopped
- 6 ounces (170.1 g) Ramen noodles, crushed
For the Dressing:
- 1 cup (218 ml) vegetable oil
- ½ cup (100 g) granulated sugar
- ⅓ cup (85 ml) white vinegar
- 2 seasoning packets from the Ramen noodles
- In a large bowl, mix together the coleslaw mix, sunflower seeds, almonds, green onions and crushed Ramen noodles.
- In a small bowl, whisk together the oil, sugar, vinegar and seasoning packets until well blended.
- Pour the dressing over the coleslaw mixture and toss until it is evenly distributed. Refrigerate until ready to serve.
Notes
Nutritional values are based on one serving
- Yield: 12 to 16 servings
- Prep: 15 minutes
- Total: 15 minutes
Ingredients
- 32 ounces ( 907.19 g ) coleslaw mix
- 1 cup ( 134 g ) sunflower seeds, shelled (you can buy just the kernels)
- 1 cup ( 143 g ) sliced almonds
- 1 bunch green onions, chopped
- 6 ounces ( 170.1 g ) Ramen noodles, crushed
For the Dressing:
- 1 cup ( 218 ml ) vegetable oil
- ½ cup ( 100 g ) granulated sugar
- ⅓ cup ( 85 ml ) white vinegar
- 2 seasoning packets from the Ramen noodles
Method
- In a large bowl, mix together the coleslaw mix, sunflower seeds, almonds, green onions and crushed Ramen noodles.
- In a small bowl, whisk together the oil, sugar, vinegar and seasoning packets until well blended.
- Pour the dressing over the coleslaw mixture and toss until it is evenly distributed. Refrigerate until ready to serve.
