Crunchy Slaw With Pecans, Sunflower Seeds and Almonds


Recipe courtesy of Jyl Benson

Serves 10 to 12

  • 1 stick margarine
  • 1 cup chopped pecans
  • 1 cup roasted sunflower seeds
  • 1 cup sliced or slivered almonds
  • 3 packages Ramen noodles (seasoning packages discarded), crushed
  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 1 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar (optional)
  • Kosher salt and coarsely ground black pepper, to taste

Note: A weird dish, to be sure. Ramen noodles and nuts in a salad? Strange as it sounds this is always a huge crowd pleaser, perfect  with grilled or roasted meats. Vegan friendly.

Crunchy Slaw With Pecans, Sunflower Seeds and Almonds

 Crunchy Slaw With Pecans, Sunflower Seeds and Almonds

Click image to enlarge


Melt margarine in a large, heavy bottomed pan over medium heat. Add nuts, seeds and Ramen, lower heat to medium-low and cook until golden, approximately 10 minutes. Cool.

Add cabbage to a very large salad bowl. Add nut mixture. In a separate bowl or jar make dressing with oil, soy and vinegar. Season with the salt, pepper and sugar to taste. Toss dressing with salad.


NOTE: Save time by using 1 lb. pre-packaged coleslaw mix in place of the cabbage.

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