Oriental Coleslaw Recipe
I am not a coleslaw fan, but years ago, at a Boy Scout gathering, I was offered a scoop of this Oriental Coleslaw. I accepted it to be polite, and after only two bites, I was amazed! As I finished my portion, I began to think of how to discreetly request seconds. Thankfully, the cook was honored when I asked for the recipe. Since then, I’ve been making it for family gatherings. While I’ve adjusted the recipe to suit our dietary needs, the flavor remains outstanding.
This dish is perfect for spring and summer picnics. It’s simple to prepare, travels well, and is rich in fiber, protein from nuts, and healthy fats from olive oil.
Recipe Details
Serves: 18-22
Prep time: 15 minutes
Total time: 15 minutes
Ingredients
- 3 (16-ounce) bags of coleslaw mix
- 1.5 cups sunflower seeds (raw or roasted)
- 1.5 cups sliced almonds (raw or roasted)
- 3 packages Ramen noodles
- Frozen broccoli (optional, to taste)
- 1 bunch green onions (optional)
- Dressing:
- 1.5 cups olive oil
- 3/4 cup sugar (your choice)
- 1/3 cup white vinegar
- 3 seasoning packets from the Ramen noodles (optional)
Instructions
- In a large bowl, mix coleslaw mix, nuts, and green onions (if using).
- Place the Ramen noodles in a zip-lock bag, seal it, and crush them (a rolling pin works great).
- Add the crushed noodles to the coleslaw mixture.
- Mix olive oil, sugar, and seasoning mix (if using; omit for vegetarian).
- Combine the dressing with the slaw mixture, and toss well (using your hands can be more efficient).
- Chill until ready to serve or transport.
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