From the kitchen of Fran and Ken Wagener
A home-style recipe for From the kitchen of Fran and Ken Wagener from Dale's Recipe Book.
Ingredients
- 1 l6oz pkg. Fresh shredded coleslaw mix
- 4 green onions, thinly sliced
- pkg. Chicken ramen noodles, broken up
- 0.5 –3/4 cup slivered almonds, toasted
- 0.5 –3/4 cup sunflower kernels
- 0.5 cup salad oil, Fran says olive oil is best
- 0.5 cup vinegar
- 1 tbsp sugar
- 1/8 tsp pepper
Instructions
- 1
Up to 1 hour before serving, combine slaw mix, onions, ramen noodles, (save seasoning packet for the dressing), almonds, and sunflower kernels in a salad bowl. Cover and chill. In a screw top jar, combine oil, vinegar, pepper, and seasoning packet from noodles. Cover and shake well, chill. At serving time, shake again, pour over salad and toss to coat. Crunchy Salad – Lisa Greninger 1/2 cup sugar 1/2 cup vinegar 1 cup olive oil 1 package Cabbage Mix 1 bunch green onions 1 package slivered almonds 1 package sunflower seeds 2 packages ramen noodles, beef or chicken Begin by mixing first three ingredients, and the season packets from the ramen noodles. Chill overnight. Break the ramen noodles into small pieces; add cabbage, almonds, sunflower seeds, and green onions. Just before serving, shake the dressing well, then pour on and enjoy. Dale’s Recipe Book Page 54
- 2
Diana’s Salad Bag of Mixed Greens Grapes, sliced Cucumbers, sliced Cranberries, dried