Total Time
25mins
Prep 10 mins
Cook 15 mins

This salad is a great side dish for grilled Teriyaki chicken, pork or beef. Last night, we ran out of gas for our grill, so I made Crispy Panko Pork Chops #87166 by Marie (very good!!), using the pork tenderloin I planned to grill, cut into 1/2" medallions. I have to say we almost liked the salad better with this than the Teriyaki. I digress, sorry - this salad has many unique flavors and textures to please everyone's palate. Enjoy!!

Ingredients Nutrition

Directions

  1. Melt butter in a medium skillet on low heat.
  2. Add ramen noodles, almonds and sesame seeds.
  3. Cook, stirring often, until golden brown.
  4. Remove from heat, cool.
  5. In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
  6. Cool.
  7. Stir in soy sauce.
  8. In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
  9. Toss well.
  10. Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
  11. This salad is best served at room temperature.
Most Helpful

Really good! My friend Ilona gave me this exact recipe years ago after I complimented her on the salad! Using all the butter definitely isn't necessary.

FLKeysJen April 29, 2007

Since trying this super simple recipe, we've made it 3 times in a month for guests! A delicious crowd pleaser! I call it Candy Salad :)

ejo801 October 27, 2011

We LOVE this recipe. I have made it several times and can not get enough. SO So soooooo good!!!

susienfred August 17, 2010