© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c canola oil
1/4 c cider vinegar
1 tbsp sugar
To taste salt and freshly ground black pepper
1/2 Head cabbage, shredded OR 1 (1-lb) package shredded coleslaw
1 Bunch green onions, thinly sliced
1/2 c slivered almonds, toasted
1/4 c sesame seeds, toasted
5-6 Strips TURKEY BACON, cooked and crumbled
3 Carrots, peeled and shredded
1 (3-oz) package chicken-flavored Ramen noodles, broken into pieces (OMIT SEASONING MIX)
Combine oil, vinegar, sugar, salt and pepper to taste. Mix well, cover and reserve.
In a large bowl, combine cabbage, onion, almonds, sesame seeds, turkey bacon and carrots.
Pour dressing over the salad and mix well. Cover and refrigerate for 2 to 4 hours.
Just before serving, add noodles and toss well to coat all surfaces.