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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 66 |
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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 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:
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).
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