I didn’t have any grand plans regarding which recipe would be the first on the blog. Ideally, I’d be showing you my culinary prowess by executing a fantastic mid-week meal. Instead, you get coleslaw… made with Ramen noodles. Normally I wouldn’t even suggest you injest such a product. (Sure, it was a staple back in college but we’re a little beyond that don’t you think?) But this recipe is one of my favorites and it wouldn’t be the same without crunchy bits of noodles.
Plus it’s easy and summery! It’s a staple on my menus all year long because it comes together so quick, but it’s particularly appropriate this time of year when invitations to barbecues abound. (Note: It is my assumption that while we’re shooting a wedding every weekend, “regular people” actually have friends and do activities together.) In that regard, it gets bonus points for not using an mayo and not needing constant refrigeration.
Left overnight, the coleslaw softens further and the Ramen absorbs some of the liquid. I’ll tote it to lunch as a morning snack or lunch addition, but you may want to try a forkful of the day after consistency before you plan a double batch for the leftovers.
The Pefect Coleslaw
1 package coleslaw
1 bunch (about 7) green onions
1 package Chicken Ramen noodles
1/3 cup sugar
1/3 cup olive oil
1/3 cup white vinegar
1/2 cup sunflower seeds
Empty coleslaw into a bowl. Chop green onions and add to coleslaw. Crush Ramen noodles and set aside. In a small bowl, mix seasoning packet from Ramen noodles, sugar, olive oil and vinegar. Pour over coleslaw and mix well. Refrigerate for 20 minutes or up to 4 hours. Top with crushed noodles and sunflower seeds just before serving and stir to incorporate.