Grandma Coleslaw Ramen Noodle Coleslaw Recipes

Steps:

• Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
• Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
• Pour dressing over salad mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

Steps:

• Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
• Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

Steps:

• Mix dressing ingredients together and allow to sit for at least 1 hour.
• Mix salad ingredients together.
• Toss salad with dressing, then serve immediately.

Steps:

• Shred cabbage, carrots, green pepper, and onion set aside in large bowl.
• Mix mayonnaise, sugar, vinegar, salt, dry mustard, celery seed, pour over shredded cabbage mixture mix well.
• Cover and refrigerate at least 4 hours before serving.

Steps:

• Whisk together oil, sugar and vinegar until smooth. In a very large bowl, combine cabbages, red onion and cranberries. Pour 1 cup dressing over coleslaw; toss to coat. Refrigerate, covered, several hours or overnight. Cover and refrigerate remaining dressing., Drain coleslaw. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; add to coleslaw. Stir in peanuts and remaining dressing; toss to coat.

Steps:

• For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
• In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
• Pour dressing mixture over salad and toss well to coat.
• Cover and let it sit for 2 to 3 hours in the fridge.
• Enjoy!

Steps:

• Prepare vegetables as directed.
• Combine in medium bowl.
• Set aside.
• In a small saucepan, combine vinegar, sugar and salt.
• Simmer until sugar is dissolved.
• Add celery seed and mustard seed.
• Cool.
• Pour vinegar mixture over vegetables.
• Stir until well coated.
• Chill and serve.

Steps:

• Whisk together the oil, sugar, vinegar, and flavoring packets. Crumble the ramen noodles (in the package). In a large bowl, layer the slaw mix, noodles and sunflower kernels and almonds, 1/2 at a time. Pour oil/vinegar mixture over. Do not stir. Put in refrigerator for 1/2-1 hour and then stir. Let sit several hours or overnight in refrigerator.