Kale and Cabbage Coleslaw with Crunchy Ramen Noodles



  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Sugar
  • 2 tablespoons U.S.-grown soybean oil
  • Salt and pepper to taste


  • 1 package(12 oz.) Pre-cut coleslaw blend
  • 2 cups Baby kale leaves (packed)
  • 1⁄2 package(2-3 oz.) Ramen noodles, lightly crushed in package (seasoning mix discarded)
  • 2 tablespoons Toasted sunflower seeds
  • 1/2 cup Shelled Edamame


  1. In a large bowl, whisk together the dressing ingredients. Add the coleslaw mix, kale and edamame and mix well. Just before serving, top with the ramen noodles and sunflower seeds.