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Sunflower Slaw Recipe

Photo by: Taste of Home

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This salad is a favorite at church suppers. It deliciously combines a tangy dressing with crisp cabbage, slivered almonds, sunflower kernels and ramen noodles. This dish pairs nicely with many entrees.—Betty Thompson, St. Charles, Missouri

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66 Servings
Prep: 15 min. + chilling Bake: 10 min.

Ingredients

6 packages (3 ounces each) ramen noodles
2 packages (2-1/4 ounces each) slivered almonds
1-1/3 cups sunflower kernels
1/2 cup butter, melted
3-1/2 cups vegetable oil
2 cups sugar
2 cups cider vinegar
1/2 cup soy sauce
2 teaspoons salt
10 pounds cabbage, shredded

Directions

Break noodles into small pieces (save seasoning packets for another use). Place the noodles, almonds and sunflower kernels in 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter; toss to coat. Bake at 350° for 8-10 minutes or until lightly browned, stirring several times; set aside.
Combine the oil, sugar, vinegar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon. Yield: 66 servings (3/4 cup each).

Nutrition Facts: 1 serving (3/4 cup) equals 185 calories, 15 g fat (3 g saturated fat), 4 mg cholesterol, 231 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.

Sunflower Slaw published in Taste of Home August/September 1999, p54