Chinese Coleslaw a la Poggi
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
coleslaw
9 8 ounces |
* |
| 1 | package |
ramen noodles
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| ½ | cup |
sunflower seeds
|
|
| ½ | cup |
almonds
slivered |
*
|
| 2 | teaspoons |
butter
split in half |
|
| Dressing | |||
| ½ | cup |
vegetable oil
|
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
coleslaw
9 8 ounces |
* |
| 1 | package |
ramen noodles
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 118 | ml |
sunflower seeds
|
|
| 118 | ml |
almonds
slivered |
*
|
| 1E+1 | ml |
butter
split in half |
|
| Dressing | |||
| 118 | ml |
vegetable oil
|
|
| 45 | ml |
sugar
|
|
| 45 | ml |
balsamic vinegar
|
|
Directions
Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter.
Noodles should be crisp.
Set aside.
Next brown green onions, sunflower seeds and almond slivers in skillet with butter.
Set aside.
Mix oil, sugar, vinegar and ramen seasoning to make the dressing.
Shake vigorously.
Do not mix ingredients until you are ready to serve.
