Crunchy Coleslaw Recipe
Crunchy Coleslaw Recipe photo by Taste of Home

Crunchy Coleslaw Recipe

Publisher Photo
"This crunchy cabbage salad is so easy to put together that we often have it for spur-of-the-moment picnics or when unexpected company stops by," remarks Julie Vavroch of Montezuma, Iowa. It gets its nutty flavor from almonds.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6-8 servings

Ingredients

  • 1/3 cup canola oil
  • 1 package (3 ounces) beef ramen noodles
  • 1/2 teaspoon garlic salt
  • 1 package (16 ounces) shredded coleslaw mix
  • 1 package (5 ounces) sliced almonds

Nutritional Facts

1 serving (3/4 cup) equals 245 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 329 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended.
  2. Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately. Yield: 6-8 servings.
Originally published as Crunchy Coleslaw in Quick Cooking September/October 2000, p11

Nutritional Facts

1 serving (3/4 cup) equals 245 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 329 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Crunchy Coleslaw

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 21, 2012

I found the receipe a little "oily". I reduced oil by 1/3 and I roasted to noodles and nuts in a frying pan until light brown. Tasty and quick to make.

MY REVIEW
Reviewed Aug. 14, 2011

I've only made this twice, and the first time was a success! I went to make it this morning for a family reunion, and it was a disaster. For some reason, the oil and seasoning mix would not blend (it was lumpy and sat on the surface) and I believe I burned it. The only difference is I went from an electric stove, to gas. It will be a while before I try to make this again. Big disappointment.

MY REVIEW
Reviewed Jun. 23, 2011

Have substituted sunflower seeds for the almonds - yummy!

MY REVIEW
Reviewed Jul. 6, 2010

This has become our pitch-in favorite! Any flavor of ramen noodle seasoning works. I always make extra so I have some to take to work for lunch the next day. So simple and easy. I love making this stuff.

MY REVIEW
Reviewed Jun. 18, 2010

I substituted sliced water chestnuts for the almonds. My husband isn't a try new recipes person but he and everyone else enjoyed it

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT