• Cooking Time:
  • Servings:
  • Preparation Time:


  • Salad
  • 1 16 oz. bag slaw mix/shredded cabbage mix
  • 1 Vidalia onion
  • 1 green pepper (chopped)
  • 1 cup slivered almonds
  • 1 cup salted, roasted sunflower seeds
  • 1 package uncooked Ramen noodles
  • Dressing:
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup sugar
  • 1 packet dry mix from noodles


  • Mix together salad ingredients but not Ramen Noodles.
  • Pour liquid mixture over first five ingredients and mix one hour before serving.
  • Add smashed Ramen noodles just before serving and mix.


The church I work for serves a meal for the less fortunate once a week. When this side was served, there were no "thirds". (We did multiply this recipe many times over, of course.)

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