Ramen Coleslaw
This crunchy slaw features toasted ramen noodles and sunflower kernels tossed in a tangy dressing. It is a perfect side dish for potlucks and summer gatherings.
Ingredients
Crunchy Topping
- 1/4 cup butter
- 1 cup sunflower kernels
- 1 3 oz package ramen noodles, broken into pieces (seasoning packet not used)
Salad
- 1 head Napa cabbage chopped
- 4 spring onions diced
Dressing
- 1/2 cup vinegar
- 1/2 cup vegetable oil
- 2 tablespoons white sugar
- 2 tablespoons soy sauce
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the sunflower kernels and broken ramen noodles, and stir-fry for 3 to 5 minutes.
- Remove from the heat and transfer the mixture to a large salad bowl.
- Set aside to cool.
- Add the Napa cabbage and spring onions to the bowl with the noodle mixture.
- In a separate bowl, combine the sugar, vinegar, vegetable oil, and soy sauce.
- Whisk until the sugar has dissolved.
- Pour the dressing over the salad and toss to coat.