Looking for the perfect potluck recipe? This Chinese Coleslaw with ramen noodles is crunchy and sweet and irresistible.
For the dressing:
1 cup vegetable oil
½ cup white vinegar
1 tsp soy sauce
1 cup granulated sugar
½ tsp kosher salt
For the salad:
½ cup unsalted butter
¾ cup sliced almonds
2 packages ramen noodles (uncooked, no seasoning packet needed), crushed
½ cup sunflower seeds (no shells)
1 Napa cabbage, sliced thin
5 green onions, sliced thin (whites and greens)
In a skillet, heat butter over medium high heat. Add in the almonds and cook for one minute. Add in crushed ramen noodles and sunflower seeds. Saute for several minutes. Remove from heat and spread on a couple paper towels to cool.
In a mason jar, combine the dressing ingredients. Shake until sugar is dissolved and refrigerate until ready to serve salad.
In a large serving bowl, combine cabbage, onions, and noodle mixture. Pour dressing over the salad and let sit 5 minutes. Serve immediately and enjoy!
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