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Kellys Chinese Cabbage Salad

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Ingredients

Adjust Servings:
1 (3 ounce) package chicken flavored ramen noodles crunched up into tiny pieces
4 tablespoons butter
1/4 teaspoon seasoning packet save rest set aside
0.75 (16 ounce) bag coleslaw mix (can use whole bag if desired)
1/2 cup sunflower seeds
6 green onions thinly sliced
1 small red bell pepper diced small
1/2 cup vegetable oil
1/4 cup vinegar
1/2 cup sugar

Nutritional information

337.2
Calories
231g
Calories From Fat
25.8g
Total Fat
6.7 g
Saturated Fat
15.3mg
Cholesterol
216.2mg
Sodium
25g
Carbs
2.4g
Dietary Fiber
14.9g
Sugars
4.1g
Protein
123g
Serving Size (g)
8
Serving Size

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Kellys Chinese Cabbage Salad

Features:
  • Gluten Free
Cuisine:

I've had LOTS of people ask for this recipe...there are similar ones, but this is how I make it.

  • 42 min
  • Serves 8
  • Easy

Ingredients

Directions

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kelly’s Chinese Cabbage Salad, I’ve had LOTS of people ask for this recipe…there are similar ones, but this is how I make it., I really enjoyed this saLad! I sauteed the ramen noodles until they turned a nice golden color. used the food processor to shred the cabbage. Thanks Kelly, for a great salad!


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Steps

1
Done

In Frying Pan, Melt Butter. Add Teaspoons Seasoning and Noodles. Saute 2 Minutes, Stirring. Set Aside on Paper Towel. in Lg. Bowl, Combine Coleslaw Mix, Kernels, Green Onions and Red Bell Pepper. Toss, Cover and Refrigerate.

2
Done

30 Minutes to 1 Hour Before Serving Make Dressing:

3
Done

in Small Bowl, Whisk Rest of Ingredients (except Noodles) Well Til Syrupy. Pour Over Salad, Stir Well, and Refrigerate. Just Before Serving, Stir in Noodles.

4
Done

*variations:

5
Done

*sub or Add Toasted Slivered or Chopped Almonds in Place of or in Addition to Sunflower Kernels.

6
Done

**for a Complete "one-Dish" Lunch or Meal, Stir in 2-3 Cups Cooked, Diced Chicken.

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Michael Nguyen

Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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