This is a recipe that has been making the rounds in Berks County for a couple of years now. I’ve made a few alterations to make it more acceptable for a healthy diet. The recipe makes a huge amount, so use a very large salad bowl to mix and serve. Easy to make and requiring only a few simple ingredients, it is perfect as a take along dish for picnics or group dinners. Everyone will love it!
Ingredients:
2 pkgs. vegetarian ramen soup noodles
1 16oz. bag coleslaw mix with carrots
1 c. raw sunflower seeds(Once I ran out of sunflower seeds and substituted 1/2 c. pine nuts and 1/2 c. pumpkin seeds, which worked just fine)
1 c. slivered almonds
1/2 c. sweetener (raw or white sugar, agave, or honey. Use honey only if you intend to eat all the salad that day — honey contains enzymes that will cause the slaw to wilt by the second day)
1/3 c. vinegar
1/4 – 1/3 c. extra virgin olive oil
diced scallions (optional)
Method:
Combine coleslaw, nuts, scallions, and crushed ramen noodles (reserve seasoning packets)
Just before serving mix together: oil, sweetener, vinegar, and the two ramen flavor packets. Pour this dressing over other ingredients in the bowl, and toss to evenly coat. Serve.
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