Granted – the title of the recipe might not grab you right off the bat, but once you have a taste of Karla Slaw you’ll be hooked as will anyone else lucky enough to get a bite! This dish undoubtedly has another name, but when my friend Karla served it to us the first time we loved it and friends and family now request Karla Slaw for any picnic, tailgate, or potluck event. I’m so okay with that. It is one of the easiest things to make, it serves a huge crowd, and it keeps in the fridge for several days. Note that it doesn’t contain mayonnaise so you won’t be putting anyone’s life at risk, at least with this slaw! Plus, it’s just addictive, you should always hope for leftovers. The slaw is addictive because it’s so different – there are noodles and nuts, crunchy cabbage and carrots, onions and a sort of sweet and sour dressing. Making Karla Slaw starts with opening some bags of produce. The only real work is to throw ramen noodles into boiling water for a minute or so. The ingredients include using 2 different kinds of slaw mix plus a salad bar run for chopped green onions and grated carrots -- let the grocery store do the work! It’s your job to find a big enough serving bowl – this recipe definitely feeds a crowd! Next toss in some sunflower seeds and almonds. The dressing is simply oil and vinegar with the ramen seasoning and a little sugar. My newly engaged son wanted a picnic to celebrate Labor Day and his lovely fiancé with just a few friends and family of the happy couple included. His menu request was the usual for a cookout at our house, burgers, baked beans, and Karla Slaw. The funny thing about sharing favorite recipes like this is that its easy assume it’s already in the blog or a book or somewhere! When my son wanted a print copy of the recipe for his collection – I told him look it up, that’s when I realized I’d been keeping this marvelous dish a secret. That’s just not fair. Of course, Karla’s permission was requested to post her recipe. She was thrilled, but said to her it will always be Mary Jane Slaw, a treasured recipe passed down from her mother. You may call it by any name you choose, just be sure to make it soon and do wish for a small bowl of leftover slaw. It’s delicious when you are standing in front of an open fridge late at night.J Enjoy!
Ingredients
16 oz package cole slaw
16 oz package broccoli slaw
2 cups grated carrots (salad bar)
1 cup sliced green onions (salad bar)
1 cup sliced almonds
1 cup sunflower seeds
2 packages ramen noodles (I used beef flavor)
1 cup canola oil
1/3 c vinegar
½ cup sugar.
Directions
In a vey large bowl add slaw, broccoli slaw, carrots, onions, almonds and sunflower seeds.
Cook ramen noodles in boiling water reserving seasoning packets.
Drain and run under cold water to cool.
Mix oil, sugar vinegar, and contents of flavor packet in a jar and shake to combine.
Add noodles and dressing to the salad and stir to combine.
Chill at least 3 hours before serving.
In Karla’s own words – “It makes an enormous bowl full.”
