Prep 15 mins
Cook 2 hrs
A staple at potlucks once I started bringing it. Very different from the usual cabbage salads. From my friend Maribeth who got me hooked. Try it! Cook Time is chilling time and to save time I always buy the packaged cabbage mix.
- 4 1⁄2 cups shredded red cabbage or 4 1⁄2 cups green cabbage
- 5 green onions, thinly sliced including tops
- 1 (11 ounce) can whole kernel corn, drained
- 1 (9 ounce) package frozen peas, thawed
- 1 jar whole baby mushroom
- 3 ounces chicken-flavored ramen noodles, with seasoning packet
- 1⁄4 cup tarragon vinegar
- 1⁄4 cup olive oil
- 3 tablespoons sugar
- 1⁄2 teaspoon pepper
- 1⁄2 cup slivered almonds, toasted
- 2 tablespoons sesame seeds, toasted
- Mix together the vegetables, (1st 5 ingredients) in a large serving bowl.
- Combine vinegar, oil, sugar, pepper and the seasoning packet from the noodles together in a separate bowl.
- Mix together with the vegetables and refrigerate 2 hours.
- Right before serving, break the dry noodles up into pieces and add to the salad along with the almonds and seeds.
- Serve immediately.
This was great--quick and easy to make and a bonus of less than 100 calories. The color and texture were beautiful. Everyone loved it. Only change was that the bag of cabbage mix had a bit more than the 4 ½ cups called for so I threw the extra in too. I cut up my grilled chicken and mixed it together on my plate, which tasted wonderful--so you could add chicken to the recipe for a change.
This is a great recipe. I did make alot of changes due to not having quite all the ingredients. I subbed frozen corn and sugar snap peas,left out mushrooms as DH doesnt like and used chopped carrots. I also used oriental flavored ramen noodles and did as another person suggested and used rice vinegar. I also decided to use a sugar substitute instead of sugar. I also used chopped peanuts instead of almonds and sesame seeds. This is a very versatile recipe as with all the changes it has a great flavor, I WILL be making this again. Thank you for this recipe.
I love this salad and there are so many slight variations you can make. My husband doesn't eat peas or mushrooms so I left them out but added shredded carrots. I also used rice wine vinegar instead of the tarragon vinegar. The noodles are nice toasted as well (toast on cookie sheet with almonds). Great summer salad for picnics etc!