This salad recipe has been in our family for a few decades. It is my husbands very favorite salad, and luckily, is a cinch to put together! Most of the work is done for you with a good coleslaw mix. The crunch of toasted almonds and ramen noodles is what makes this special. Serve it at your next BBQ and you will be asked for the recipe!
Summer Special Coleslaw
Serves 6-8
1 bag coleslaw mix
1 red pepper, chopped
1 bunch green onions, chopped
3/4 cup slivered almonds, toasted
2 packages gluten free ramen noodles
1 1/2 cups Marzetti original slaw dressing (or your favorite coleslaw dressing)
Mix vegetables in a large salad bowl. Toast almonds in nonstick pan on stovetop for 3-5 minutes, watching and stirring as needed. Crush noodles and cook until just softened. Drain and rinse with cold water. Add almonds and noodles to vegetables, then toss with dressing. Serve immediately.
Step-by-step tutorial:
Gather your ingredients. You will need a bag of good quality coleslaw (we love the tri-color because it's so pretty, but you can choose any variety), a red pepper, slivered almonds, gluten free ramen noodles, and coleslaw dressing (Marzetti is our favorite!).
Chop the red pepper and bunch of green onions. In a large mixing bowl, add the vegetables and coleslaw mix. For your ramen noodles, cook in boiling water for just a few minutes to soften, then drain and rinse with cold water. Cut or break them into smaller pieces. This is our favorite gluten free ramen:
Toast the almonds, then add almonds and noodles to the bowl. Just before serving, pour in dressing (a good quality dressing is what makes this, and I recommend Marzetti's) and toss to coat.
Serve immediately. The colors and textures in this salad are amazing. You will love it!
Recipe Source: Recipe adapted from a recipe given to me by my sister-in-law, Jenny Preece
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