With the holidays coming up, I wanted to get back to my family cookbook recipes since most of them can be made successfully for parties or potluck gatherings. Besides, it’s fun going through the cookbook and fondly remembering the recipes my mother and sisters have made.
Different styles of oriental coleslaw pop up occasionally at family get-togethers and I really like the dressing on this particular one. It’s tangy, sweet, and a little salty and doesn’t overpower the salad.
This particular coleslaw comes from my sister, Glenda, and I can’t believe I haven’t tried it till now. Of course I waited until Bret (aka the onion-hater) was out of town since this has green onions in it and I don’t think it would be good without them. It’s been fun filling my plate with tiny girly croissant sandwiches and salads while he’s gone!
This is fresh and crunchy and perfect for a side salad with any meal. You want to make sure it gets eaten within a day or so of making it so the noodles don’t get soggy. I really have been enjoying this one!
- 1 pkg. coleslaw mix
- 1 bunch green onions , chopped (about 2 tbsp. or to taste)
- 1 pkg. shelled sunflower seeds
- 1/2 can rice noodles (about 1 1/2 cups full)
- Dressing:
- 2 1/2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1/4 C vegetable oil
- salt and pepper to taste
-
Combine coleslaw ingredients in a medium bowl. Whisk the dressing ingredients in a small bowl until well blended, and pour over the coleslaw mixture. Toss and chill for about 1 hour before serving.
Tips and Stuff:
I added a small package (about 2 oz.) of slivered almonds for extra crunch.
If you can't find rice noodles, use one package of ramen noodles, crushed by hand.
I used apple cider vinegar and canola oil because that's what I had.
If you're not going to serve this until the next day, go ahead and combine coleslaw ingredients together and chill overnight - then wait to add the dressing an hour before serving.