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
6pkgs ramen noodles
1small green cabbage
1small red cabbage
1small Napa cabbage
1/2cuplow-sodium soy sauce
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.