Olivia’s Coleslaw
Ingredients:
Salad:
- 1 (28 ounce) package coleslaw mix
- 1 (3 ounce) package beef-flavored ramen noodles
- 1 cup sunflower seed kernels
- ½ cup slivered almonds
- ½ cup chopped green onions
- 1 (4 ounce) can sliced water chestnuts, drained
Dressing:
- ½ cup canola oil
- ½ cup vinegar
- ½ cup white sugar
Directions:
-
Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
- Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.
Olivia’s Coleslaw 2
Ingredients:
- 1 small green cabbage, finely shredded
- 2 carrots, grated
- 1 small red onion, thinly sliced
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or sugar
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large mixing bowl, combine the shredded cabbage, grated carrots, and thinly sliced red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or sugar, salt, and black pepper until well combined and smooth.
- Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.
- Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the coleslaw a final toss and garnish with chopped fresh parsley if desired.
Olivia’s Coleslaw offers a crisp and flavorful combination of cabbage, carrots, and a tangy dressing, making it a perfect side dish for barbecues, picnics, or as a refreshing accompaniment to any meal. Enjoy!
