Sunflower Crunch Salad (With Ramen!) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Ok - this is one of those recipes that sounds questionable & becomes more appealing when the budget closes in. We used to make this a hundred years ago when we were in college on tight budgets... Time passed, the recipe was lost & today it showed up in an email from The Witchita Eagle! It's cheap, not entirely bad for you with the fresh vegies (& nuts) & tastes unbelievably good! LOL - am adding cabbage to the shopping list because mine in the garden are just too small! There was no serving size listed so I opted for 4 to 6 - you'll see. Awesome potluck or picnic dish - just mix vegies, ramen & dressing on site & serve. Ingredients:
1 cabbage, medium head shredded |
2 green onions, minced |
5 5/8 ounces ramen noodles, chicken flavored (2 packages in us) |
3/4 cup sunflower oil (olive, peanut oils ok too) |
6 tablespoons red wine vinegar |
2 teaspoons salt |
1/2 teaspoon pepper |
5 tablespoons sunflower seeds, hulled |
1 cup almonds, toasted slivered |
Directions:
1. Mix cabbage and green onions in a large bowl.
2. Chill covered in refrigerator.
3. Reserve Ramen noodles.
4. In another bowl, combine flavor packets from noodles with oil, vinegar, salt and pepper. Mix well.
5. Crush Ramen noodles.
6. When ready to serve, add noodles, sunflower seeds and almonds to cabbage mixture. Add dressing. Mix well. Serve immediately.
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