Recipe: Top Ramen Cole Slaw and Japanese-Style 24 Hour Salad (with pineapple)

TOP RAMEN NOODLE COLE SLAW
Servings: 10-12

1 pkg. Top Ramen noodles, broken
FOR THE DRESSING:
1/3 cup vinegar
Seasonings from noodles
4 tbsp. sugar
2 tsp. salt
1 tsp. pepper
2/3 cup Miracle Whip salad dressing
FOR THE SALAD:
1 medium head cabbage, finely shredded
5 green onions, sliced (optional)
1 (8 oz) can crushed pineapple, drained
8 tbsp. slivered almonds, toasted
8 tbsp. sesame seeds, toasted

Remove noodles from Ramen package; set aside.

TO MAKE THE DRESSING:
Mix together vinegar, contents of Ramen seasoning packet, sugar, salt, and pepper in a small saucepan; heat until sugar dissolves. Cool and then add Miracle Whip; mix well. Refrigerate.

TO MAKE THE SALAD:
Combine cabbage and onion in a large bowl. Add dressing, let set awhile.

To serve, add the broken Ramen noodles (do not cook), pineapple, almonds, and sesame seeds.

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JAPANESE-STYLE 24 HOUR SALAD

1 pkg. Top Ramen (chicken flavor)
1/3 cup salad oil
2 to 4 tbsp. wine vinegar
1/2 head shredded cabbage
2 cup boned, skinned, cooked, and diced chicken
1 (8 oz) can pineapple chunks with juice
1/2 cup slivered almonds
Salt and pepper to taste

Before opening noodle package, break up noodles. Open package and remove seasoning package. Set noodles aside (do not cook noodles).

Combine ingredients from seasoning packet with oil and vinegar; mix well. Let stand.

Combine dry noodles and remaining ingredients in large bowl.

Pour oil and vinegar dressing over top and mix well. Cover and refrigerate for 24 hours. Stir well before serving.