Jul 12, 2012
Me and Coleslaw....
I have discussed it before HERE.
I well just "can't stend heem" (okay people does anyone but me know that is from Singing in the Rain...anyone...please someone tell me you know that part).
Insert awkward silence here.
Okay, so the truth is out.
Old movies that are musicals...check.
Coleslaw...uncheck...wait is that possible to uncheck an item. Officially making it possible.
With all my coleslaw hate out of the way, I now must issue a disclaimer.
Ready for it.
This Chinese coleslaw...oh for heaven's sake...make my serving a double.
Seriously people. I loved it. Loved it so much I just ate it straight out of the bowl. Not the individual serving size bowl. The big bowl. You know the big bowl you mix everything together in before you serve it up.
Yup, that bowl.
Just imagine it with me. Hubby and I bent over said giant bowl greedily shoveling forkfuls of Chinese coleslaw into our mouths.
So old movies...check.
Old movies that are musicals, like for instance Flower Drum Song...check.
The prepared coleslaw mix used in this recipe totally gets an upgrade thanks to the sunflower seeds, almonds, green onions, ramen noodles, and a pretty awesome dressing.
Match this up with some grilled chicken.
Instant Summer meal. Instant yumminess.
The Browneyed Baker
2 (16oz) bags coleslaw mix
1 cup sunflower kernels
1 cup slivered or sliced almonds
1 bunch (5-6) green onions, sliced
2 (3oz) package of Ramen noodles, crushed (seasoning packets set aside for dressing)
1 cup vegetable oil
1/2 cup white sugar
1/3 cup white vinegar
2 seasoning packets from Ramen
In a large bowl, mix coleslaw, sunflower kernels, almonds, green onions, and noodles.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the coleslaw and toss until the salad is evenly coated.
Cover and refrigerate until ready to serve.