Crunchy Almond Coleslaw
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- 1 ounce(s) 16 oz pkg coleslaw in a bag
- 1 ounce(s) 8 oz sliced almonds (toasted)
- 6 spring onions chopped
- 2 package(s) 3 oz pkg Ramen noodles (chicken flavor)
- 1/2 cup(s) sugar
- 3/4 cup(s) vegetable oil
- 1/4 cup(s) apple cider vinegar
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper (I use white pepper)
- Heat Sugar, oil, vinegar, salt, and pepper to melt sugar. Set aside to cool.
- Roast almonds in oven (250 degrees) and cool.
- Put coleslaw and diced up onions in large bowl. Add Ramen noodles that have been broken up in the pkg. I take one of the packages of season from the noodles and add to the oil, sugar mixture. You can add both if you like.
- Pour oil - sugar mixture over coleslaw, noodles and onions. Refrigerate 4-5 hours. Maybe stirring occasionally. Add almonds before serving - toss again.
- If you like put almonds in dish and let each person put their own almonds on. This
- is good way to do it in case you have left overs the almonds won't get soft.
This recipe is a personal recipe added by Glendaamos and has not been tested or endorsed by MyRecipes.
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Crunchy Almond Coleslaw Recipe at a Glance
- COURSE: Salads