I'm not a gourmet food snob by any means--All the time I use cake mixes, jars of store bought pasta sauce, cans of crescent rolls, but ramen noodles are a different story. I mean how can those little packs of noodles that cost maybe fifty cents taste good--Well they really don't, at least not when you prepare them like the package says.
Then there is this slaw. First let me say, I only like coleslaw made with mayo. To me that is just what coleslaw is--If it's made with a vinaigrette it's a salad. Michael is always in charge of making the coleslaw when we have cookouts. This is what he always makes. He loves it. Honestly I had never even tried it, just figured anything made with uncooked ramen noodles can't taste good.
But I figured Michael likes it, so I'll make it for him--after all I'm just grilling a hot dog for dinner, at least this will make it seem like really cooked, even though it extremely simple.
Come to find out--I love this slaw(salad) too. It's my new favorite.
Michael always makes it in a 9x13-inch Pyrex dish, I'm not sure why, maybe because it's easy to fit in the fridge? So that's what I'm making it in too, but you can use a bowl.
First you crumble the ramen noodles in the bottom of the dish, just like that.
Then it's really just a layering thing--almonds, sunflower seeds, green onions, then slaw.
Crunchy Ramen Noodle Slaw
2- 3 oz packages beef ramen noodles
1 cup slivered almonds, toasted
1 cup sunflower seeds, toasted
1 bunch green onions, chopped
2- 10 oz angel hair slaw
1/3 cup apple cider vinegar
1/2 cup sugar
1 cup vegetable oil
In large bowl, crush the ramen noodles in the bottom. Next layer almonds, sunflower seeds, green onion, and the slaw. In a bowl whisk together the vinegar, sugar, oil, and the seasoning packets from the noodles. Pour over the slaw; cover and allow to marinate overnight. Toss before serving.