Crab or Chicken Salad Coleslaw |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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You will LOVE this tangy (but slightly sweet) one-big-bowl salad. Great as a potluck or picnic carry-along, too. Ingredients:
2 tablespoons slivered almonds |
2 tablespoons sesame seeds |
1 (3 ounce) package chicken-flavored ramen noodles, reserve seasoning packet for dressing |
1 (1 lb) package coleslaw mix |
6 cups lettuce, bite-size (or romaine) |
3/4 cup onion, finely chopped |
1 (1 lb) package imitation crabmeat, thawed |
1/3 cup canola oil (or olive oil) |
3 tablespoons cider vinegar |
2 tablespoons sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Toast nuts and seeds in a cast-iron frying pan on medium heat OR in the oven - until golden-brown; set aside to cool.
2. Break ramen noodles into small pieces; set aside until just before serving time.
3. In a large bowl, combine coleslaw, lettuce, onion and crab.
4. Mix dressing ingredients and the seasoning packet in a pint jar or other container with a lid; stir or shake until sugar is mostly dissolved.
5. AT SERVING TIME: add nuts and noodles to the salad; toss well. Drizzle dressing over the salad and toss to coat. Serve immediately.
6. LEFTOVERS: This salad is really good the next day too, but the ramen will have lost its crunchiness - so ADD another packet of broken ramen noodles.
7. LARGE FAMILY/POTLUCK OPTION: Add two packets of ramen noodles to stretch it a bit further.
8. SUBSTITUTIONS: Switch out the crab for some cooked chicken breast chunks or even shrimp! Add a few tablespoons of finely minced green Bell peppers (orange, red, yellow, too). Use scallions instead of a large onion.
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