Grammy's Kitchen · Coleslaw · Chinese Coleslaw
One of 61 coleslaw recipes we measured
28 cooks on www.browneyedbaker.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 24% | 16% |
| acid | 9% | 5% |
| sweetener | 11% | 3% |
| salt | 0% | 0% |
| aromatics | 17% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 32 ounces coleslaw mix |
| 1 cup sunflower seeds (shelled (you can buy just the kernels)) | |
| 120 g | 1 cup sliced almonds |
| 150 g | 1 bunch green onions (chopped) |
| 170 g | 6 ounces Ramen noodles, crushed |
| 218 g | 1 cup vegetable oil |
| 100 g | 1/2 cup granulated sugar |
| 80 g | 1/3 cup white vinegar |
| 2 seasoning packets from the Ramen noodles |
Method: 3 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Simple and satisfying. My mom has made a version of this for years. I add whatever crunchy thing or fruit (orange segments, shredded apple) I have around that fits.” — a cook, 5.0★