A Different Cabbage Salad

Crunchy Asian Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 12 servings, 1 cup each


What You Need!
1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup sugar
2 Tbsp. soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup PLANTERS Sliced Almonds, toasted

Make It!

PREPARE dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.

BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.

ADD dressing; toss to coat. Serve immediately. (Do not add all the dressing, it is too much, pour and mix a little at a time so you don't saturate the salad.)

This was really yummy... light and cruncy. Perfect for summer. Dane said he thought he even liked it better than the one I usually make. There is no meat in this one, but chicken could easily be added to make it a meal. Even the kids gobbled it up. So simple and it makes enough for a large group or family.