Coleslaw with a crunch by Anne Greer McCann

I had this at a holiday BBQ this week and LOVED IT!!! - enjoy

Coleslaw with a crunch by Anne Greer McCann

Coleslaw is a natural accompaniment to grilled foods, from burgers to ribs and brisket. This version uses a ramen noodle seasoning packet to make a vinaigrette rather than a traditional creamy dressing. Use bagged coleslaw mix and shredded carrots to speed preparation. You have probably seen broccoli shreds in the grocery store near the bagged salads, and this is one good way to use them. Adding the crushed ramen noodles provides crunch. You could add julienned red bell pepper strips for color and 1/8 cup fresh chopped cilantro if desired.

1 (14-ounce) bag coleslaw mix or shredded cabbage

1 (12-ounce) bag broccoli shreds

1 cup shredded carrots

1 bunch scallions, whiskers trimmed, sliced

Red bell pepper strips (optional)

1 package ramen noodle soup (chicken or Oriental flavor)

½ cup corn oil

3 tablespoons rice vinegar

2 tablespoons sugar or 2 to 3 packages Splenda

½ cup toasted sliced almonds or 1 package Almond Accents (see note)

¼ cup sunflower seeds

1/8 cup chopped cilantro (optional)


Toss together the cabbage or coleslaw mix, broccoli shreds, carrots and scallions in a large bowl. This looks like a lot, but the cabbage shrinks when dressed. (Add thinly sliced red bell pepper strips for color if desired.)

Preheat the oven to 325 F. Remove the noodles from package and crush into small pieces. Place on a cookie sheet coated with a nonstick cooking spray and bake until lightly browned and crisp, about 12 to 15 minutes. Ovens vary so be sure to check so they don't burn.

Combine the seasoning package from the ramen noodles with oil, vinegar and sugar. Stir to combine. You can do this several hours in advance. Set aside until ready to toss the salad. (If sodium is a concern, do not use the entire seasoning packet.)

When ready to serve, toss the salad with enough dressing to coat. Add nuts and about half the toasted noodles, and cilantro if desired. Toss to combine. For best results, serve within 15 to 20 minutes. Makes 8 to 10 servings.

And best of all NO MAYO required