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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 20 |
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I'm not sure where she got this from, but I was given this Hawaiian recipe to make for a luau today. It came out fantastic! This recipe make A LOT of salad, so I recommend cutting it by at least a half unless you're planning on feeding a lot of people. According to the recipe, it's best served the same day. Any longer than that and the ramen gets soggy. Also, it didn't have enough dressing, so I'd increase the amount of oil and vinegar. For the peppers, I used red bell peppers to offset the overwhelming amount of green in the salad ;) Last but not least, I grabbed the wrong kind of ramen and got the oven-roasted chicken kind but it was still awesome! Ingredients:
1 head cabbage, chopped |
1 bunch green onion, chopped |
1/2 cup chopped celery or 1/2 cup bell pepper |
3 (3 ounce) packages chicken-flavored ramen noodles, dry |
1 (16 ounce) bag frozen peas, cooked or thawed (optional) |
1/2 cup vegetable oil |
1/4 cup cider vinegar |
2 tablespoons sugar |
1 (8 ounce) bag chunk almonds, toasted |
4 tablespoons sesame seeds, toasted |
Directions:
1. Mix cabbage, green onions, peas and celery (or peppers).
2. Break up dry Ramen noodles and toss inches.
3. Mix dressing of vinegar, oil, soup mix and sugar.
4. Toss dressing, toasted almonds and sesame seeds with salad mix.
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