Jane Ann's Slaw

Last night was just so much fun.  Great friends, good fellowship, wine and food!  Nights just don't get much better than this around here.  My dear friend, Blair, was kind enough to make a huge pot of stew for us for dinner.  All I had to do was make some cornbread and a salad.  Of course, my go to recipe for quick salad is always Jane Ann's Slaw.  Jane Ann is my sister-in-law and one of the world's best cooks ever.  She was kind enough to share this recipe with me.

Well, my friend, Dana, was helping me around in the kitchen as we were drinking wine and cutting up.  I asked her to chop the green onions for me for the slaw.  I poured the shredded cabbage in the bowl and she added the onions.  When she asked what to do next, I told her to just put in it the icebox.  She could not believe I was going to serve it just like that.  I told her there were better things to come........it would get better in the icebox.

Later, I dressed the slaw and she could not believe it did not have mayo in it.  She fell in love with it and asked me to post the recipe here today.   So, for Dana - a sweetheart that I started kindergarten with and eventually went to college with at SFA - here is that recipe for Jane Ann's slaw.

Jane Ann's Slaw

1 bag of shredded cabbage/slaw
1 bunch of green onions
1 pkg of Ramen noodles
1 c. sunflower seeds
1/3 c sugar
2/3 c. peanut oil

Chop onions and add to slaw mix.  Refrigerate.  Crush Ramen noodles and set aside.  Mix sugar, oil and the seasoning from the Ramen Noodles and let sit in the fridge for an hour.  When you are ready to eat, add the crushed Ramen noodles and sunflower seeds to the slaw mix.  Dress with the oil/sugar/seasoning you mixed up and Serve!  Will easily feed 8-10 people.