Sunday, 5 March 2017

Killer Coleslaw

This is a old recipe but definitely a favourite. It is another winner from the "Best of Bridge" recipe series. The secret ingredient is the Japanese noodle soup mix. The noodles are added to the salad and the little flavour packet is added to the dressing. There are toasted almonds and sunflower seeds to add another crunchy component. A simple salad to make. Leftover salad is still good the next day. Definitely a crowd pleaser.



1⁄2 cabbage, chopped
5 green onions, chopped
1 Cup julienne carrot sticks (you can buy them at the store) 
1⁄4 cup slivered almonds, toasted
1⁄4 cup sunflower seeds, toasted
1 package (3 oz/85 g) Japanese noodle soup mix (save seasoning packet for dressing).


1⁄4 cup rice (or white) vinegar
1⁄4 cup salad oil
Seasoning package from noodles


Combine all salad ingredients except noodles.
Combine dressing ingredients in a jar or small bowl.
Before serving, crush noodles, combine with salad ingredients and toss with dressing.
It is best to add the noodles about 30-60 minutes before serving so that they can soften a little.
Serves 6

Print Recipe:Killer Coleslaw

Combine salad ingredients except noodles.

These are the noodles I used. You can buy original or chicken. Remove the flavour packet from the bag and squish the noodles while still in the bag to break them apart.

In a bowl or a jar combine the oil, vinegar and the seasoning packet. 

30-60 minutes before serving crush the noodles and add to the salad. Toss with dressing.

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