Print Options

Back to Sunflower Slaw >

Include these items:

Select reviews >

Taste of Home Logo

Sunflower Slaw

 Sunflower Slaw
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
66 ServingsPrep: 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 canola 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).
Nutritional Facts: 1 serving (3/4 cup) equals 185 calories, 15 g fat (3 g saturated fat), 4 mg cholesterol, 231 mg sodium,

2 of 2

Sunflower Slaw (continued)

Nutritional Facts: 12 g carbohydrate, 2 g fiber, 2 g protein.