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Ramen Noodle Cranberry Coleslaw

The deep red of the cranberries and red cabbage makes this a perfect fit for a Christmas spread. Adults and children love this dish, and I’m often asked to bring it to potlucks and other big dinners. Refrigerate any leftovers—it’ll still taste great for a day or two, if you can keep people out of it that long! —Cornelia Cree, Waynesville, North Carolina
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    24 servings

Ingredients

  • 1 cup peanut or canola oil
  • 3/4 cup sugar
  • 1/4 cup cider vinegar
  • 1 head Chinese or napa cabbage, thinly sliced
  • 1 small head red cabbage, shredded
  • 1 small red onion, halved and sliced
  • 3/4 cup dried cranberries
  • 1 package (3 ounces) ramen noodles
  • 1 cup salted peanuts or sunflower kernels

Directions

  • Whisk together oil, sugar and vinegar until smooth. In a very large bowl, combine cabbages, red onion and cranberries. Pour 1 cup dressing over coleslaw; toss to coat. Refrigerate, covered, several hours or overnight. Cover and refrigerate remaining dressing.
  • Drain coleslaw. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; add to coleslaw. Stir in peanuts and remaining dressing; toss to coat.
Nutrition Facts
3/4 cup: 154 calories, 11g fat (2g saturated fat), 0 cholesterol, 39mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 2g protein.

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