Ramen Noodle Slaw When we lived in Birmingham, Alabama, we shared many cherished meals and memories around the dinner table with our wonderful neighbor Colleen Burroughs. One dish she still brings to gatherings is a sweet, tangy slaw with just the right crunch--always a crowd favorite. As Colleen says, "I make this size for a crowd or a potluck. It can easily be cut in half for a smaller table. I keep the ingredients in the pantry ready for a crowd and just grab the slaw and green onions. I also like leftovers the next day when it has been marinating in the fridge. I have literally put this together in the back hatch of an SUV for a church party. It never disappoints.

" Makes about 12 cups Ingredients: 2 (6-ounce) packages soy, beef, or other flavor ramen noodles 1/2 cup avocado, vegetable, or mild-flavored olive oil 1/3 cup granulated sugar 1/4 cup apple cider vinegar 2 (14-ounce) packages shredded coleslaw mix 1/2 cup roasted sunflower seeds 1 (5-ounce) package sweetened dried cranberries 4 green onions, chopped Without opening noodle packages, crush noodles into small pieces with hands or a rolling pin. Open packages and carefully remove seasoning packets. To make dressing, whisk together oil, sugar, vinegar, and contents of seasoning packets in a very large bowl. (Dressing may be made ahead and stored, covered, in the refrigerator for up to 1 day.) Stir in coleslaw mix, crushed noodles, sunflower seeds, dried cranberries, and green onions, tossing until well coated. Cover and chill until ready to serve. Variation: Substitute 1 (12-ounce) bag broccoli slaw for one of the bags of coleslaw mix. If using a whole cabbage, shred about 12 to 14 cups and add 2 shredded carrots to the mix.

One (14-ounce) bag of coleslaw mix yields about 6-1/2 cups. When you need to bring a large side dish to a gathering, this slaw is a well-loved solution. The sweetness and crunch combine in an appealing complement to any potluck. Best of all, you only have to chop one ingredient!.