Crunchy Oriental Coleslaw with Poppyseed Dressing

 

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Hello friends! We had beautiful weekend here in Michigan, made even better by time spent with my mother, mother-in-law and sisters to celebrate the Mother’s Day holiday. Everyone has been so busy with their own families and schedules that it has become a challenge to make time for one another. Do you find that to be true with your family, too?

Last week I gave you a recipe for what might be the best turkey burger ever!  You can view The Ultimate Turkey Burger here. Coleslaw is a wonderful side dish to go along with it. I sampled one similar to this a few years ago at an outdoor barbecue, but decided to add ramen noodles and toasted almonds for more crunch. It’s super tasty!

Crunchy Oriental Coleslaw with Poppyseed Dressing


14 oz bag Dole Classic Coleslaw
1 bunch green onion, finely chopped (or to taste)
1 small bag of slivered almonds (1/2 cup)
4 tablespoons sunflower seeds
1 package of Ramen Noodles
2 tablespoons of oil

Dressing
3/4 cup Marzetti Original Slaw Dressing
3/4 cup Marzetti Poppyseed Dressing

Smash ramen noodles in plastic baggie with the back of your hand/palm (discard seasoning pack).

In a small pan slightly brown the noodles in oil then add slivered almonds. Stay with the pan moving the noodles and almonds around so they do not burn. You want the almonds lightly toasted. (The almonds will brown quicker than the noodles.)

Combine the slaw, green onions and sunflower seeds in a large bowl and mix. Add dressings and mix well. (Leave the ramens/almonds out until just before serving so they remain crunchy.) Refrigerate.

Stretch leftover slaw to your next meal by topping burgers and deli sandwiches. Add more toasted noodles and almonds back in for crunch.

I have enjoyed your comments on the blog and Facebook page this past week. Please keep sharing. Thank you!

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