Average Rating: 4.166666TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 16 servings.Ingredients
- 1 tablespoon plus 1/2 cup olive oil, divided
- 1/2 cup slivered almonds
- 1/2 cup sunflower kernels
- 2 packages (14 ounces each) coleslaw mix
- 12 green onions, chopped (about 1-1/2 cups)
- 1 medium sweet red pepper, chopped
- 1/3 cup cider vinegar
- 1/4 cup sugar
- 1/8 teaspoon pepper
- 2 packages (3 ounces each) chicken ramen noodles
Instructions
- 1. In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
- 2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts
3/4 cup: 189 calories, 13g fat (2g saturated fat), 0 cholesterol, 250mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.