Ramen Noodle Coleslaw

A picnic classic with raw ramen noodles, shredded cabbage, and a tangy-sweet dressing for unbeatable crunch.

Ingredients

• 1 pack ramen noodles (dry, crushed, seasoning packet discarded)
• 4 cups shredded cabbage
• 2 medium carrots, julienned
• 1/4 cup green onions, thinly sliced
• 1/4 cup sunflower seeds
• 1/4 cup slivered almonds
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• Kosher salt and black pepper, to taste

Preparation

1. Crush ramen noodles and toast in a dry skillet over medium heat until lightly golden and fragrant; set aside to cool.
2. In a small bowl, whisk together rice vinegar, sugar, vegetable oil, and soy sauce until sugar dissolves.
3. In a large mixing bowl, combine shredded cabbage, julienned carrots, green onions, sunflower seeds, and slivered almonds.
4. Pour dressing over the slaw and toss to combine.
5. Just before serving, fold in the toasted ramen noodles to preserve their crunch.
6. Serve topped with your choice of toppings: dried cranberries, mandarin oranges, sesame seeds, crispy wonton strips, cilantro, sliced red chili, and crumbled feta if desired.