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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 12 |
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I love cabbage salad, and I wanted to try a new variation. This is a great one. Recipe courtesy of Linda Larson on . The recipe didn't say how much water to add so I just added a couple splashes so it wasn't too greasy. Ingredients:
1/4 cup sesame seeds |
1/3 cup almonds, sliced |
1 head cabbage, shredded |
1 red bell pepper, sliced |
1 orange bell pepper, sliced |
1 cup snow peas |
6 green onions, sliced |
6 ounces ramen noodles |
1/2 cup oil |
1/4 cup apple cider vinegar |
2 tablespoons sugar |
1/4 teaspoon pepper |
Directions:
1. Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting (about 2 to 3 minutes). Stir frequently while cooking. Set aside.
2. In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside.
3. In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined.
4. Just before serving, toss crushed noodles, toasted almonds, and sesame seeds with cabbage mixture. Pour dressing over salad and toss well.
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