A warm welcome to Red Couch Recipes!
Today I made one of my favorite salad recipes that is perfect for a holiday get together. I adapted this recipe many years ago and I have made it repeatedly. It goes together quickly -- which you will love, and you will also love the sweet and salty taste in just the right combinations.
Recipe for Cranberry Crunch Salad
1 (16-ounce) package of coleslaw
2 packages of Top Ramen chicken noodles broken in small pieces (do not cook!) -- Reserve the dry flavoring package for the marinade
1/2 cup chopped red onion
1 cup pepitas or sunflower seeds
1 cup dried cranberries
1 cup dried apricots
1/2 cup salad oil -- I usually use Canola oil
1/4 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon salt
2 teaspoons poppy seeds
2 packages Top Ramen Seasoning
Combine coleslaw, Top Ramen Noodles, red onion, pepitas, cranberries, and apricots in a large bowl. Mix ingredients well. In a separate, and smaller bowl, combine oil, vinegar, sugar, salt, poppy seeds and Top Ramen Seasoning and mix until well combined. Just before serving, add the dressing to the coleslaw and Top Ramen noodle mixture and make sure you combine the dressing well with the coleslaw and Top Ramen noodle mixture.
I found the pepitas in the nut section of Wal-Mart; they were from the World Table brand. I don't always add dried apricots, but I had some on hand and I liked the salad with the apricots in it. This is best eaten when it is freshly made; the cabbage tends to get a little soggy when it sits around a bit.
Thanks for dropping by Red Couch Recipes!