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Add a photoI got this recipe from a former co-worker. It's a popular side dish at a lot of church suppers, work potlucks, and other events. There are various versions of this, but I like this one.
Raciónes: 16
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Ingredientes
- 1 Tbsp plus ½ C olive oil, divided
- ½ C slivered almonds
- ½ C sunflower kernels
- 2 pkgs (14 oz each) coleslaw mix
- 12 green onions, chopped (about 1 ½ C)
- 1 medium sweet red pepper, chopped
- 1/3 C cider vinegar
- ¼ C sugar
- 1/8 tsp pepper
- 2 packages (3 oz each) chicken ramen noodles
Direcciones
- 1. In a large skillet, heat 1 Tbsp olive oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. (I buy roasted, salted sunflower seeds, so I don’t toast them – only the slivered almonds.) Cool.
- 2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of seasoning packets from chicken ramen noodles, and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in broken noodles, almonds and sunflower seeds. Yield: 16 servings. ¾ c each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 16 servings | |
| Calories 107 | |
| Calories from Fat 83 | 78% |
| Total Fat 9.52g | 12% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 71mg | 2% |
| Total Carbs 5.11g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.76g | 3% |
| Protein 1.04g | 2% |
