Ramen Coleslaw

Tom Burrows
Version 1.0

1/2 headcabbage, cored & shredded
1large carrot, chopped
1 bunchgreen onions, chopped
1 packageramen noodles
1/2 cupblanched slivered almonds
1/2 cuproasted unsalted sunflower seed kernels
2 oz.cider vinegar
2 Tbsp.sugar
1 Tbsp.plain oil
2 Tbsp.sesame oil
1 Tbsp.peanut butter

The ramen noodles should be the type that come as a 3 oz. block of squiggly dried noodles and a flavor packet. I use packages labeled "Maruchan® Ramen Noodle Soup," which can be bought in cases of a dozen. Chicken vs. beef doesn't matter. Discard the flavor packet.

Scrunch the block of dried noodles into pieces no bigger than about 1/2". Add the vegetables, almonds and sunflower seeds. Toss.

In one small bowl (like a glass custard cup), microwave the vinegar for about 10 seconds to warm it up a bit. Add the sugar and stir until dissolved.

In another small bowl, combine the two oils and the peanut butter. Stir/knead with a spoon so the oils are blended with the peanut butter.

Add the two bowls of liquid ingredients to the salad and stir/toss until well coated.


Note: The dried ramen noodles are an important ingredient partly because they soak up excess moisture and will prevent the salad from turning soupy while being stored.