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
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
Break dry ramen noodles into bite-size pieced and spread them on a half sheet pan.
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.
In a large bowl, combine the cabbage, cooled ramen noodles, and toasted almonds.
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.