If you’re looking for the perfect side dish to accompany your summer barbeque, this is it!
As much as I would love to take credit for this delicious dish, I cannot. The credit for this one goes to my sister, Laurie. She made this for us when we were visiting her and I craved it afterward. So much so, I had to get the recipe and make it myself. (Which I have done many, many, many times since!)
The star here is the dressing. It has a great sweet/tangy flavor. Pairing it with crisp veggies, salty sunflower kernels, and crunchy ramen noodles give you the perfect bite. Plus, it’s super easy to make. If you’ve never used Nappa cabbage before, make sure to remove the tough outer leaves. They’re great in soup, not so much in a salad. The flavor of the Nappa cabbage is milder than a cabbage head but still sweet like lettuce.
So the next time someone invites you over to their house for a barbeque, ask to bring a side dish and wow them with this!
1 head of Nappa cabbage, cored and chopped
1 package Ramen soup mix, roasted chicken flavor
1 cup grated carrots
1/2 cup chopped green onions
1/2 cup sunflower seed kernels
1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1) Combine the olive oil, vinegar, sugar, salt, pepper, and seasoning packet from the soup in a small jar and shake the ingredients together until well blended.
2) Place the cabbage, carrots, onions, and sunflower kernels in a large salad bowl.
3) Break the Ramen noodles up with your hands until crumbled into small pieces. Add the noodles to the salad bowl and mix them into the vegetables. Keep chilled until you’re ready to serve.
4) Dress the coleslaw as you’re ready to serve. The noodles will get soft if you add the dressing too early, so it’s best to mix the dressing in right before serving.