Submitted by: Lora Hoopes of Beloit, OH
Ingredients:
- 2 3-oz. pkgs. ramen noodles, crushed
- 1/2 cup raw cashews, chopped
- 3 tbsp. sunflower seed kernels
- 1/2 tsp. salt
- 16-oz. bag coleslaw mix
- 1 cup mandarin orange slices in juice or water, drained
- 6 green onions, sliced
- 1/4 cup dried craisins
Ingredients for dressing:
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 1 tbsp. lime juice
- 1 1/2 tsp. sugar
- 1 garlic clove, grated
- 1/2 tsp. ground ginger
- 1/2 tsp. ground black pepper
- 1/2 cup vegetable oil
- 2 tsp. toasted sesame oil
Directions:
- FOR THE SALAD: Preheat the oven to 350 F. Break the ramen noodle packages on the counter or use your hands to crush the ramen noodles into pieces and place them on a rimmed baking sheet. Make sure the noodle pieces are no larger than 1 inch. Sprinkle the noodles with the cashews, sunflower seeds and salt. Discard the flavor packets or save for another use. Bake the noodle mixture for about 10 to 12 minutes. Allow to cool completely.
- FOR THE DRESSING: In a medium bowl, whisk together the rice vinegar, soy sauce, lime juice, sugar, garlic, ginger, and pepper. Whisking constantly, stream in the vegetable oil and toasted sesame oil until well combined.
- In a large bowl, toss together the coleslaw mix, orange slices, craisins and green onion. Add the toasted ramen noodles, cashews and sunflower kernels. Drizzle in the dressing and stir well.
