Back in the 90’s when our extended family still had huge summer reunions, some relative(s) of mine who really had it together assembled a collection of recipes, which was then printed and bound in simple folders to share with everyone.
My mom has held on to that shabby red folder for more than 20 years—through several moves and downsizing—primarily for this single recipe. It is that good. This coleslaw means summer has arrived. Ramen noodles don’t qualify as health food, but this slaw is light, tangy, a little stinky,* and absolutely delicious.
It’s my Aunt Peggy’s take on a popular mayo-free coleslaw you’ve probably seen around the web before. Some folks give it an Asian flare, but I encourage you to give this recipe a try as-is. The flavor is really unique, and all of the ingredients come together for a mildly crunchy delight in your mouth. It makes a great light accompaniment to barbeque or sloppy joes.
- Dry ingredients:
- 1 bag shredded cabbage or coleslaw mix
- 1 bunch green onions, chopped
- 2 packages classic ramen noodles (any flavor)
- 4 oz. package sunflower meats (salted and roasted)
- 4 oz. package slivered or sliced almonds
- ½ cup canola oil
- 3 Tbsp. white vinegar
- 2 Tbsp. sugar
- ½ tsp. salt and pepper
- Discard the flavor packet from the ramen noodles and use a heavy object to pound the noodles into small pieces. Microwave the almonds or heat in a dry pan on the stovetop at medium heat until toasted, about 1 minute. Let cool.
- Combine all dry ingredients in a large bowl with lid.
- Stir together dressing ingredients and pour over dry ingredients. Close lid and shake thoroughly until all dry ingredients are well-covered in dressing.
- Refrigerate at least 12 hours before serving. Noodles will be soft and the overall volume of the slaw will shrink.
What do you think?
- What food says “summer has arrived”?
- Does your family host a summer reunion?