Classes all day and no lunch break? Well that’s how it is for me on Tuesdays and Thursdays. I have 4 classes back-to-back and there is no time for me to grab a meal. But instead of packing just the typical PB&J sandwich, I always opt for a more nutritious option like the following coleslaw recipe. I know you’re probably rolling your eyes at me at the thought of coleslaw, but I have to admit, all my friends have tried it and we all came to the consensus that this recipe is amazing! I’ll go ahead and admit that I am not the best cook (I’m typically banned from my kitchen at home); but this recipe is so simple and straightforward that even I couldn’t mess it up!
This recipe is one of my friends and is a favorite lunch option of mine. (And it even tastes better as leftovers!!) I go ahead and prepare this meal the Sunday before each week, put it in a tupperware container, and keep it refrigerated right until the days that I need it.
What you’ll need:
-1 package of ramen noodles with season packet
-2 tablespoons toasted sunflower seeds OR pine-nuts
-1/2 cup of sliced almonds
-1/3 cup of olive oil
-3 tablespoons of vinegar
-3 cups of prepared coleslaw
-1 cup of shredded carrots
-1 onion, thinly sliced
First crumble the ramen noodles into a bowl. *NOTE: Do not cook them. Once the olive oil and vinegar are combined, the noodles will soften on their own!
Then add the almonds and sunflower seeds (or pine-nuts) into the bowl and mix.
Add olive oil, vinegar, and ramen noodles season packet and continue to mix.
Incorporate coleslaw, carrots, and chopped green onions.
Hope you enjoy!!
Carolyn Schaefer, UVA
Carolyn Schaefer has 6 post(s) on RTR On Campus