When you need to take a dish to a party, what do you bring?
During the winter holidays, I expect various family members to bring spinach dip, taco dip, and those addictive water chestnuts wrapped in bacon and slathered in barbecue sauce.
Summer gatherings with my friends requires I bring dessert (sigh); Dawn to bring her warm cream cheese, jalapeno, and corn dip; and Cindy to bring her signature side called…well, I don’t know what it is called. We all just call it good.
Up until ten minutes ago, this delightful side dish did not even have a name, so I have decided to call it Sweet & Crunchy Slaw Salad. Referring to it as “Cindy’s Salad” as written on my recipe card is fine too, it’s just not all that descriptive if you do not know Cindy.
The dressing gives the slaw a sweet flavor, but the slaw keeps it tasting clean. Sunflower seeds, almond slivers, and Ramen noodles provide a nice crunch. Every now and then, a green onion gets in the mix to give it some bite. The flavors just work.
I tweaked the original recipe ever so slightly by substituting broccoli slaw for a portion of the cole slaw mix, so feel free to play around according to your own tastes. I can’t help but think some dried apricots thrown into the mix would taste great too. Enjoy!
- 2 packages Ramen noodles
- 3 cups shredded cole slaw mix
- 2½ cups broccoli slaw
- 1 cup slivered almonds
- 1 cup sunflower seeds
- 3 green onions, chopped
- For the Dressing
- 1 cup granulated sugar
- ½ cup olive oil
- ⅓ cup white vinegar
- Crumble the Ramen noodles into a large salad bowl. (Discard the flavor pouch.)
- Add the remaining salad ingredients - slaw through green onions - and stir to combine.
- In a separate bowl or large measuring cup, stir together the sugar, oil and vinegar.
- Pour the dressing over the salad just before serving and give a quick stir to coat.
Decreasing the sugar in the dressing by ½ cup does not have a lot of impact on flavor. If you are looking to reduce your sugar intake, feel free to give it a try.