Sunflower Slaw Recipe
Sunflower Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
66 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
66 servings
TOTAL TIME:
Prep: 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).
Originally published as Sunflower Slaw in Taste of Home August/September 1999, p54

Nutritional Facts

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

  • 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).
Originally published as Sunflower Slaw in Taste of Home August/September 1999, p54

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rfassnacht User ID: 2610477 87498
Reviewed Aug. 29, 2009

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

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Margielou_wa User ID: 56764 27247
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!"

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apple4rosey User ID: 1117805 71832
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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