Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 oz bag tricolor coleslaw fixings
- 1 package of beef flavor ramen noodles, crushed, no pieces bigger than a pea
- ¾ cup very thinly sliced scallions, (green or spring onions, about 3 or 4)
- ¾ cup sunflower seeds, I use the salted ones
- ¾ cup sliced almonds
- ½ cup sugar or part or all Splenda
- ½ cup canola oil
- ⅓ cup cider vinegar (Original recipe used white vinegar, we like the mellower flavor of the cider. It's also easier on older digestive systems)
- beef flavoring packet from ramen noodles
Directions
In large bowl combine shredded coleslaw fixings, scallions, sunflower seeds, and almonds until well mixed.
Cover and chill until shortly before serving.
In small bowl blend sugar or Splenda, canola oil, vinegar and beef seasoning from ramen soup package with whisk until blended.
Cover and chill until shortly before serving salad.
Shortly before serving, stir noodles and dressing into cabbage mixture, blend well and stir one more time just before serving.
Keeps well for a few days if it lasts that long.