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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
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min.
  • Makes
    66 servings (3/4 cup each)

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 15x10x1-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.
Nutrition Facts
3/4 cup: 185 calories, 15g fat (3g saturated fat), 4mg cholesterol, 231mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 2g protein.

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Reviews

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Average Rating:
  • rfassnacht
    Aug 29, 2009

    I agree to the suggestion to resize a recipe.

  • Margielou_wa
    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!

  • apple4rosey
    May 31, 2009

    would be nice if there was a feature that would allow us toprint a reduced quanity.