Up to one hour before serving, mix coleslaw, onion, almonds and sunflower kernels in a bowl.
In a jar, combine oil, vinegar, sugar, pepper and Oriental seasoning pack.
Cover.
Shake and chill.
At serving time, add the Ramen noodles (broken up) to salad mix and pour dressing over top.
Toss to coat and serve.
Crush the dry noodles and combine with coleslaw mix, sunflower seeds, and onions in large bowl.
Toss with Oriental dressing. Sprinkle with toasted almonds.
Cover and refrigerate overnight to blend flavors.
Mix coleslaw and onions.
Break up dry noodles from soup mix. Add noodles, almonds and sunflower seeds to coleslaw mix.
(Don't add noodles too far in advance, as noodles will get soggy.)
When ready to serve, add dressing and toss together well.
Mix in large bowl coleslaw, green onion, sunflower seeds, almonds, and broken up ramen noodles In a small bowl mix oil, sugar, vinegar and the beef flavoring from ramen noodles Mix the oil mixture with the coleslaw mixture and serve.
Up to 1 hour before serving, combine coleslaw mixture, green onions, Ramen noodles (saving the seasoning mix for the dressing), almonds and sunflower seeds in salad bowl.
Cover and chill.
(1) Up to one hour before serving, combine coleslaw mix, green onions, noodles (save serving mix for the dressing), almonds, and sunflower kernels in a salad bowl.
Cover and chill.
Up to 1 hour before serving, combine coleslaw mix, green onions, Ramen noodles (save seasoning mix packet for the dressing), almonds and sunflower kernels in a salad bowl.
Cover and chill.
In a screw-top jar, combine oil, vinegar, sugar, pepper and seasoning mix from the package of noodles.
Cover and shake.
Chill.
At serving time, shake dressing again and pour over salad; toss to coat.
Makes 12 servings.
Chop green onions and mix with coleslaw.
Brown almonds and Ramen noodles lightly in 2 tablespoons oleo.
Mix soy sauce, oil, vinegar and sugar together and cook until sugar melts, about 2 minutes.
Cool.
Mix all together and serve immediately.
In a large bowl, break up ramen noodles into smaller pieces.
Add coleslaw mix, sunflower seeds, green onions, and water chestnuts.
Stir to combine.
To make dressing: In a small bowl whisk together vinegar, oil, sugar, soy sauce and seasoning packets until combined.
Pour over salad, toss well to make sure dressing is evenly distributed.
If you want the noodles to soften, refrigerate overnight.
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.
Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
Prepare Oriental Peanut Dressing by mixing all ingredients with a wire whisk. Set aside.
Cook and drain manicotti as directed on package. Rinse with cold water; drain.
Finely chop 1 cup of the coleslaw mix.
Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
Fill manicotti with chicken mixture.
Divide remaining coleslaw mix among serving plates.
Top with manicotti.
Drizzle with dressing.
Break up the dry ramen noodles into small pieces.
In a large bowl add the coleslaw mix.
In a medium bowl, whisk together the oil, sugar, vinegar, soy sauce, garlic powder and the flavor packet from the ramen noodles. Add and combine onions, almonds and sunflower seeds.
Pour sauce mix over coleslaw and combine thoroughly.
Add ramen noodles and toss just before serving.
Enjoy! :-).
Mix cole slaw and onion in large ziplock bag.
Put ramen noodles in large ziplock bag and pound with mallet until broken into small pieces. Add sunflower seeds and almonds to same ziplock bag.
Dressing: combine olive oil, balsamic vinegar, splenda & flavor packets until blended.
Mix ingredients from the 2 ziplock bags and dressing together just before serving.
he pork. Top with the coleslaw then the bun tops and
Saute almonds and sesame seed in a little butter.
Add to coleslaw and onions.
Mix turkey with onion and garlic powder.
Add Olive oil to a large nonstick skillet, cook turkey, until it is no longer pink.
Add Broccoli coleslaw, coleslaw mix and stir fry until veggies are crisp tender.
Break noodles in half, long-wise. Add noodles, chicken broth, peas, soy sauce and sesame oil to turkey mixture.
Bring to a boil.
Reduce heat, cover and simmer for 2 minutes.
Mix cornstarch and water, stir into mixture to thicken.
Add pepper to taste.
Cut up onions and peppers.
Add to coleslaw.
Crush noodles and add to coleslaw.
Add all other ingredients and let set for 1 to 2 hours before serving.
Do not make way ahead or it will become soggy.