Prep 20 mins
Cook 0 mins
I've had variations of this before, but this is by far and away the best. A friend sent me the recipe that she got out of a newspaper years ago.
- 1 teaspoon sesame oil
- 1 cup canola oil
- 1⁄2 cup granulated sugar
- 1⁄3 cup white vinegar
- 2 packages beef-flavor ramen noodles, broken and toasted in 350 degree oven for 5 minutes
- 1 cup roasted sunflower seeds
- 1 cup slivered almonds, toasted in 350 oven for 5 minutes
- 1 head shredded green cabbage
- 2 cups finely chopped red cabbage
- 1 bunch green onion, finely chopped
- 2 carrots, peeled and grated
- Dressing: Combine sesame oil, canola oil, sugar, vinegar and seasoning packets.
- Allow to sit overnight.
- Make sure sugar is dissolved.
- Salad: Mix noodles, sunflower seeds, almonds together.
- In another container, combine shredded cabbages, onion and carrots.
- Just before serving, combine all.
I liked this a lot. It is good made as a side dish or you may add shredded cooked chicken and make this a main dish â€“ great for lunch. I have eaten several times at a fresh salad bar in Austin, Texas that makes a salad called Chinese Chicken Salad and this is it - only better - theirs didn't have the crunchies. I made this with a few minor changes. I used prepackaged, finely chopped tri-colored coleslaw mix in a large bag. (This makes a lot of dressing.) And I added one bunch of finely chopped cilantro. I also used half the amount of oil added more vinegar - probably close to double. I used less oil because 1 cup just seemed like a LOT to me and I added the extra vinegar because I was looking for a little more zing - and it was still not vinegary at all. The Ramen noodles and almonds make it. (I couldn't find shelled sunflower seeds at my grocery store- so skipped them.) I will be making this many times this summer. It is great to have on hand for a quick lunch. BTW The first time I made this I halved the recipe and it made a reasonable amount for a meal and I still had leftovers to take to school for lunch the next day + some more. The second time I made this I kept all the chopped ingredients in a gallon zip-lock, the dressing in a container, the chopped/shredded chicken in a bowl, and the â€œcrunchiesâ€? in a separate container â€“ then mixed them up as needed. It is best to mix the cabbage, dressing, and chicken (if using) several hours or even a day ahead â€“ and then adding the crunchies right before serving. Khandi
I've made this recipe before but use Oriental Ramen noodles instead of beef...I also add scallions, snow peas (both sliced thinly)...my recipe has a few differences, but it's such an addictive recipe! Give it a try!