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Sunflower Slaw Recipe

Sunflower Slaw Recipe

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
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. YIELD:66 servings


  • 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 canola oil
  • 2 cups sugar
  • 2 cups cider vinegar
  • 1/2 cup soy sauce
  • 2 teaspoons salt
  • 10 pounds cabbage, shredded


  • 1. 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.
  • 2. 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).

Nutritional 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.

Reviews for Sunflower Slaw

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Reviewed Aug. 29, 2009

"I agree to the suggestion to resize a recipe."

Reviewed May. 31, 2009

"I made this salad for my niece's wedding reception several years ago when it first appeared in Tastes of Home. It was great!"

Reviewed May. 31, 2009

"would be nice if there was a feature that would allow us to

print a reduced quanity."

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