Asian Cabbage Salad with Ramen

This recipe is very popular at our church lunches and people actually go out of their way to express their disappointment when I don't make it.  There are many versions of this salad floating around, but this one in particular seems to be a real favorite.  Honestly, I can't tell you how many times I've been asked for the recipe.  It's a winner for sure.  Hope you try it.

Asian Cabbage Salad

Printable Recipe

Ingredients

• 2 16-ounce bags of shredded cabbage or coleslaw mix (or one medium head of cabbage, shredded (can also add shredded carrots, broccoli, etc).

• 3 packages of chicken flavor Ramen Noodles (reserve seasoning packets for dressing)

• 1/4 cup slivered almonds, toasted (cashews or sunflower seeds are also good)

Dressing:

• 3 reserved seasoning packets from the ramen noodles

• 1/2 cup canola or vegetable oil

• 1/4 cup granulated Splenda (or sugar, but sugar will make the salad watery)

• 1 tablespoon white distilled vinegar

• 1 tablespoon rice vinegar (plain or seasoned)

• 1 tablespoon soy sauce

• 6 scallions, sliced (white and green parts)

Directions

1. Break dry ramen noodles into bite-size pieced and spread them on a half sheet pan.

2. Turn the oven on to 350F and toast the ramen for 10-12 minutes (or brown them in a skillet with a bit of salted butter if you want to be really decadent); set aside to cool.

3. In a large bowl, combine the cabbage, cooled ramen noodles, and toasted almonds.

4. In a pint jar, add all the ingredient for the dressing, cover with lid, and shake well to combine; pour over salad and toss well.

Notes

• This salad is best served immediately.  

• To prepare ahead of time, pack noodles and nuts separately in a zip-top bag and keep dressing in jar - shake dressing and toss together with salad ingredients just before serving.