Recipe by RedheadAblaze
I'm not sure where she got this from, but I was given this Hawaiian recipe to make for a luau today. It came out fantastic! This recipe make A LOT of salad, so I recommend cutting it by at least a half unless you're planning on feeding a lot of people. According to the recipe, it's best served the same day. Any longer than that and the ramen gets soggy. Also, it didn't have enough dressing, so I'd increase the amount of oil and vinegar. For the peppers, I used red bell peppers to offset the overwhelming amount of green in the salad ;) Last but not least, I grabbed the wrong kind of ramen and got the oven-roasted chicken kind but it was still awesome!
Top Review by Chef TanyaW
Everyone loved it. It's pretty easy and goes a long way. I used to make this type of salad without a recipe... I think it's a little better with the same amount of vinegar as oil.
I toast my almonds with some sugar or brown sugar in the pan... the sweetness goes well with this salad.
- 1 head cabbage, chopped
- 1 bunch green onion, chopped
- 1⁄2 cup chopped celery or 1⁄2 cup bell pepper
- 3 (3 ounce) packages chicken-flavored ramen noodles, dry
- 1 (16 ounce) bag frozen peas, cooked or thawed (optional)
- 1⁄2 cup vegetable oil
- 1⁄4 cup cider vinegar
- 2 tablespoons sugar
- 1 (8 ounce) bagchunk almonds, toasted
- 4 tablespoons sesame seeds, toasted