The deep red of the cranberries and red cabbage makes this a perfect fit for a Christmas spread. Adults and children love this dish, and I’m often asked to bring it to potlucks and other big dinners. Refrigerate any leftovers—it’ll still taste great for a day or two, if you can keep people out of it that long! —Cornelia Cree, Waynesville, North Carolina
Ramen Noodle Cranberry Coleslaw
Ramen Noodle Cranberry Coleslaw
Prep Time
25 min
Yield
24 servings
Ingredients
- 1 cup peanut or canola oil
- 3/4 cup sugar
- 1/4 cup cider vinegar
- 1 head Chinese or napa cabbage, thinly sliced
- 1 small head red cabbage, shredded
- 1 small red onion, halved and sliced
- 3/4 cup dried cranberries
- 1 package (3 ounces) ramen noodles
- 1 cup salted peanuts or sunflower kernels
Directions
- Whisk together oil, sugar and vinegar until smooth. In a very large bowl, combine cabbages, red onion and cranberries. Pour 1 cup dressing over coleslaw; toss to coat. Refrigerate, covered, several hours or overnight. Cover and refrigerate remaining dressing.
- Drain coleslaw. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; add to coleslaw. Stir in peanuts and remaining dressing; toss to coat.
Nutrition Facts
3/4 cup: 154 calories, 11g fat (2g saturated fat), 0 cholesterol, 39mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 2g protein.
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