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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Similar to the traditional Cabbage Ramen, but with a few changes. I like my salad crunchy and also prefer the Oriental flavor to the Chicken flavor. Toasting the noodles and keeping the noodles and nuts separate until just before serving preserves the crunchiness. I also prefer the honey and seasoned rice vinegar to the sugar and regular vinegar in the traditional recipe. The dressing is also very good on a spinach salad. Ingredients:
1 small head cabbage, shredded |
1/2 bunch chopped green onion |
1 (3 ounce) package oriental flavor instant ramen noodles |
1/2 cup toasted sliced almonds |
1/2 cup roasted and salted sunflower seeds |
1/2 cup canola oil |
1 teaspoon honey |
3 tablespoons seasoned rice vinegar |
1 (1/2 ounce) packet seasoning, from ramen soup package |
Directions:
1. In a large bowl, mix together the shredded cabbage (or any type of slaw mix may be used) and the chopped green onions. Cover and chill.
2. Remove the seasoning packet from the Ramen soup package and set aside. Break up the noodles and toast in the microwave for 30 seconds to 1 minute (depending on your microwave; do not burn). After the noodles have cooled, place in a covered container or zipper bag.
3. Combine the almonds and sunflower kernels and place in a container or zipper bag.
4. For the dressing, place the oil, seasoned rice vinegar, honey, and the contents of the seasoning packet from the Ramen soup package into a jar; shake and refrigerate.
5. The salad may be made one bowl at a time, keeping the cabbage/onion mixture and the dressing in a jar refrigerated. Just add a sprinkling of nuts, some noodles and a little dressing and toss. This will last several days if prepared and kept this way.
6. To serve the entire salad, top the cabbage/onion mixture with the nuts, noodles, and dressing. Toss and serve immediately.
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