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Oriental Coleslaw

Oriental Coleslaw
Oriental Coleslaw
by Katie Sechrist

Every other year my family travels to Sunriver, Oregon for a family reunion. We use the time to eat, drink, and visit (with emphasis on the eating). We enjoy making recipes left by my late-grandmother and we also incorporate new favorites. My step-mom, Tracy, introduced us to a wonderful Oriental Coleslaw recipe, which I had never heard of before. I do not enjoy coleslaw as a general rule, but I found myself going back for seconds. She used ramen noodles, toasted slivered almonds, oil, vinegar, and other things I couldn't keep track of.

When I came home from vacation, I looked up several recipes online and tried 2 different ones for Oriental coleslaw, but neither one was quite as good as hers. She emailed me her recipe and I made my third batch in 2 weeks (quite possibly more coleslaw than I'd eaten in my entire life). Her recipe had small changes to others I've seen online, but in my opinion, hers is absolutely perfect. There is no other way.

Oriental Coleslaw, by Tracy Grimes

1/2 cup oil

1/3 cup white vinegar

1/2 cup sugar

4oz slivered almonds (lightly toast them before using)

1 bunch green onions, chopped

4oz sunflower seeds

1 package chicken ramen noodles

1lb package coleslaw

In a small bowl, combine oil, vinegar, sugar, and seasoning packet from Ramen noodles. In a large bowl, stir together coleslaw, sunflower seeds, onions and toasted almonds. Pour oil mixture over coleslaw and stir well. Crunch up the Ramen Noodles (easiest done while still in the bag before you take out the seasoning mix) into fine crumbs and pour into coleslaw. Mix well and serve immediately.


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