This Orange Cranberry Coleslaw is a tasty accompaniment to fish, hamburgers, brats or grilled chicken. Underway, it can stand on its own for lunch or you can turn it into a light dinner with leftover chicken or brats cut into 1” slices and served over the top.
Prep Time 15minutes
Carbs (g): 22
13 ounce package ramen noodles, oriental flavor (not cooked; use seasoning packet in dressing)
111 ounce can mandarin oranges, drained
½cuplightly salted roasted cashews
3tablespoonscup thinly sliced green onion tops, divided
1/3cupcanola or olive oil
1/3cupbalsamic or red wine vinegar
Oriental seasoning packet from ramen noodles
Crumble ramen noodles. I find it easiest to do by leaving the package intact and squeezing with my hands; you can also put the block of dry noodles into a zip-top plastic bag and roll with a rolling pin or tap lightly with a hammer. Remove the seasoning packet from the package and place noodles in a medium bowl.
Add cabbage, mandarin oranges, cranberries, cashews and two tablespoons of the sliced green onions. Toss gently to mix, taking care not to break the oranges apart.
Thoroughly mix the dressing ingredients in a cup or small bowl. Pour over the salad mixture and gently toss until all salad is covered with dressing.
Garnish with remaining green onion slices.
NOTE: I prefer to serve at once so that the ramen and cashews are crunchy. Some prefer to refrigerate for 12 to 24 hours so that the dressing soaks into the ramen. If you serve immediately and have leftovers, it won't be as crunchy for a second meal but still very tasty.
Orange Cranberry Coleslaw
Amount Per Serving
Calories 247Calories from Fat 153
% Daily Value*
Saturated Fat 2g10%
Vitamin A 620IU12%
Vitamin C 31.7mg38%
* Percent Daily Values are based on a 2000 calorie diet.