Crunchy Coleslaw

    1 hour 10 min

    A wonderful salad, which is a cinch to make. It's packed full of flavour and texture. The crunch comes from the raw vegetables, flaked almonds, sunflower seeds and crushed instant noodles.

    112 people made this

    Serves: 8 

    • 1 (85g) packet instant beef noodles with seasoning packet
    • 85g roasted sunflower seeds
    • 85g flaked almonds
    • 1 bunch spring onions, chopped
    • 475ml bottled oil and vinegar salad dressing
    • 100g caster sugar
    • 450g coleslaw mix, such as finely chopped cabbage, carrots and onions

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Crush the noodles in a bowl and stir in the seasoning packet, sunflower seeds, almonds, spring onions, oil and vinegar dressing and sugar, mixing until the sugar is dissolved.
    2. Place the coleslaw mix into a large salad bowl, pour the dressing mixture over and toss lightly to combine well. Refrigerate at least 1 hour before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (105)


    I love the idea of using bottled dressing! I have made this for years and used 3/4C vinegar, 3/4C sugar, and 1T of oil which works but the dressing is a nice shortcut. I also had always used chicken flavor noodles but love the beef ones too. Great recipe and always a crowd favorite.  -  13 Jan 2010  (Review from Allrecipes US | Canada)


    I give this 5 stars with my changes....instead of using bottled dressing, you can inexpensively make your own dressing: heat in a saucepan over medium heat 1/2 cup sugar, 1/2 cup oil, 1/2 cup vinegar, and the seasoning packets from the ramen noodles.(I use 2 packages of noodles). I omit the sunflower seeds. You can toss all together & let sit for 10 minutes before serving. Also you can make this a main dish by adding a can of chicken breast. SO yummy!!  -  06 Jan 2011  (Review from Allrecipes US | Canada)


    Great! next time I won't add the crunchy noodles until I'm ready to serve the salad...they got a little too soggy.  -  15 Nov 2009  (Review from Allrecipes US | Canada)