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My review
Emily's Coleslaw
5
SeeJeepCrawl
"Asian-type coleslaw. Tastes best if made at least 6 hours before serving. Leftovers are excellent."
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Ingredients
15 m servings 286Original recipe yields 12 servings (6 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
- Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.
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Reviews
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7/16/2018
Coleslaw was very good, I added a couple tablespoons of soy sauce and loved it even better.
10/27/2016
It was so easy and so good. I made it to go with my spring rolls,, and they went so good together. I will be making it again.
6/11/2016
I love this! I don't use beef ramen because I'm vegetarian, but there is vegetarian ramen (shrimp). I also use a little sesame oil.