Hello and hope you are all staying cool! This is one of the hottest summers we’ve had in awhile! I don’t like to bake or cook much when the weather is this hot–instead, I make a lot of salads, sandwiches, and simple side dishes that require little or no Continue reading
You may have had this coleslaw or something like it at a potluck or picnic. I’ve had this side dish several times recently, and every time I have it, I think, “I need to get that recipe!” The most recent time I had Crunchy Coleslaw was when Juanita made it for a department lunch at work, and it was so good I thought I could have eaten the whole bowl of it! Juanita gave me the recipe, and so I finally had the chance to make it myself–I love, love, love this coleslaw! The crunchiness comes from the toasted sliced almonds and sunflower seeds, along with the crumbled, uncooked ramen noodles. It seems a little strange to call coleslaw yummy, but this really IS yummy…so I hope you get a chance to try it out! This tastes best the same day you make it, while everything is freshly mixed and crunchy, and since it’s so good, you probably won’t have any leftovers anyway! 🙂
JUANITA’S CRUNCHY COLESLAW
Makes a large bowl, about 8 to 10 servings
- 1 small package sliced almonds (I used 1/2 cup from a larger package)
- 1 small package sunflower seed kernels (I used 1/2 cup from a larger package)
- 2 packages Ramen Noodle Soup, Beef Flavor, uncooked and crumbled (save the Beef flavor packets to mix with the vinegar, oil, and other ingredients)
- 3/4 cup oil (I used olive oil)
- 1/3 cup red wine vinegar (Juanita likes to add a few extra shakes, so I did, too!)
- 1/2 cup sugar
- 1 (16-ounce) bag of coleslaw mix or shredded cabbage
- finely chopped green onion to taste, optional (I didn’t add this to mine, but I’d recommend using about 1/3 cup)
Toast almonds, sunflower seeds, and plain noodles (uncooked and crumbled into small pieces-save the Beef flavor packets for later) on a cookie sheet at 350˚F for 10 to 15 minutes or until lightly browned, stirring halfway through. Remove from oven and set aside. The mixture will look like what you see in the small photo here. NOTE: An easy way to crumble up those Ramen noodles is to hit them lightly with a hammer while they’re still in the bag–they break up really easily that way! I also lined my cookie sheet with parchment paper, but it’s not necessary to do that.
In a small bowl, mix the Beef seasoning packets from the Ramen noodles with the oil, vinegar, and sugar, blending everything together well. Set aside.
Just before serving, empty the entire bag of coleslaw mix into a large bowl. Add in the chopped green onion, if using. Then add in the toasted almond/sunflower seed/ramen noodle mixture and toss well with the coleslaw, until all ingredients are evenly incorporated. Finally, pour the oil-vinegar mixture over the coleslaw and blend everything together well. Serve immediately while everything is still “crunchy.”
Thanks to Juanita for sharing her recipe! It’s one of my all-time favorites! Have you made a crunchy coleslaw recipe before?
Coleslaw is a great picnic side dish, and it’s that time of year for picnics! I really like this coleslaw–it has a little sweetness from honey and a little tang from apple cider vinegar…and those two ingredients are really good for you! There’s chopped onion and green pepper in this, too, which gives this slaw a nice crunchiness!
If you’re short on time, you can use packaged pre-shredded coleslaw instead of shredding your own…I discovered that one medium head of cabbage equals about 8 cups of shredded cabbage.
TANGY HONEY COLESLAW by NancyCreative
Makes about 10 servings
- 1 medium head cabbage, shredded, or 8 cups of pre-shredded coleslaw (a little less than two 10-ounce packages)
- 1 medium yellow onion, finely chopped
- 1 large green pepper, finely chopped
- 1 large carrot, grated
- 6 Tablespoons apple cider vinegar
- 3 1/2 to 4 Tablespoons honey
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon celery seed
- 6 Tablespoons mayonnaise
In large bowl, combine the cabbage, onion, green pepper, and carrot (you can also shred all of these ingredients in a food processor).
In small bowl, combine the apple cider vinegar, honey, salt, pepper, and celery seed (do not add the mayonnaise yet); mix together, and pour over cabbage mixture in large bowl. Toss to coat the cabbage mixture with the vinegar–honey dressing. Refrigerate 1/2 hour to 1 hour, then stir the mayonnaise into the coleslaw. Then it’s ready to serve! If you need to wait a little longer before you’ll be eating it, just add the mayonnaise to the slaw right before you serve it.
If you’re not having a picnic, this is still a great side dish for lunch or dinner! I think it tastes best the day it’s made, so don’t make it sooner than you need to!
Are you planning many picnics this summer? What’s your favorite picnic food?