This recipe serves 40 to 50 people - perfect if you are feeding a crowd. I have successfully cut this recipe into 1/4s to make a slaw that only serves 10. This recipe is from New School Cuisine Cookbook from Vermont FEED
Course
Side Dish
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Servings40servings
AuthorErin Brighton
Ingredients
6pkgs ramen noodles
1/2cupsunflower seeds
2Tablespoonsvegetable oil
1small green cabbage
1small red cabbage
1small Napa cabbage
1lbcarrots
1bunch scallions
2/3cuprice vinegar
1/2cupsugar
1/2cuplow-sodium soy sauce
1teaspoonsesame oil
1/2teaspoonblack pepper
Instructions
Preheat oven to 375 degrees.
Discard flavor packs. Crumble ramen noodles into a large bowl. Add sunflower seeds and vegetable oil. Stir to coat. Spread mixture evenly on a non-stick cookie pan or on a pan lined with parchment paper. Bake until browned, stirring once or twice, 3 to 5 minutes. Set aside to cool. (This can be done a day ahead.)
Quarter and core cabbages. Slice the cabbage quarters in a food processor OR have students shred cabbage using box graters.
Trim and peel carrots. Shred in a food processor OR have students grate carrots using box graters.
Trim scallions and finely dice. Have students snip the scallions into tiny pieces using kid-safe scissors.
Combine cabbage, carrots, and scallions.
Whisk vinegar, sugar, soy sauce, sesame oil, and pepper in a small bowl until the sugar is dissolved.
Just before serving, toss the salad with the dressing and the ramen noodles.