1/4 packageramen noodles - broken up and toasted in a Tbs. of butterthis is totally optional
216 oz. pkg.coleslaw
Add all of your ingredients into chopper/blender; that is, except for the cabbage and ramen, of course.
Blend this together for about a minute.
Pour the dressing over your coleslaw and mix well. Refrigerate for about an hour before serving.
If you want an extra crunch on top of your coleslaw, you can toast the ramen noodles in about a Tbsp. of butter until slightly browned. Cool. Sprinkle the ramen on top of the coleslaw just before serving. Or you can skip this step, if you prefer.
If you don't use all of the dressing at once, store it in an airtight container in the refrigerator, for up to a month.
I don't like over-dressed coleslaw. When adding the dressing you want to just moisten the coleslaw as it will seem wetter after sitting for an hour. So you may not need to use all of the dressing at one time.This makes enough dressing for about 2 packages of shredded coleslaw (about 10 servings each). If you don't need this much coleslaw, you can still mix up all the dressing and store what you don't need in an air-tight container. Refrigerate the remaining dressing until you need more. It should keep for about a month in the refrigerator. Shake before using. If you don't want to buy the coleslaw, you can also just finely cut up some cabbage and shred a carrot. And there you have the coleslaw mix. The Amish would typically grow the cabbage in their garden, so they would often use their own.You should try it with the ramen on top to see if you like it.But if your coleslaw sits for a while the ramen will get soggy. So you don't want to put it on until ready to serve.