Ramen Coleslaw/Cabbage Salad
I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!
- Ready In:
- 1⁄4 cup sesame seeds
- 1⁄3 cup sliced almonds
- 1 head cabbage, finely chopped (I've used bagged broccoli slaw you can find in some grocery stores in place of this ingredient)
- 6 green onions, sliced thin
- 2 (3 ounce) packages ramen noodles, original flavor
- 2⁄3 cup oil
- 2 tablespoons water
- 1⁄4 cup cider vinegar (I've used rice wine vinegar in place of this(just adjust sugar and salt to taste)
- 1 tablespoon sugar
- salt and pepper
- Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
- Watch carefully, they can burn quickly.
- Mix cabbage and green onions in a large bowl.
- Crush ramen noodles in the package.
- Open and remove broth packets.
- To make dressing, mix oil, water and vinegar in a jar with a tight lid.
- Add sugar and 1 packet of broth.
- Shake well.
- Taste, and add more sugar, as well as salt and pepper.
- Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
- Pour on dressing and toss well.
- Serve immediately.
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I love this dish it is a hit. Since it has no mayonnaise it's a good salad to leave out in warm weather. Real important change I would say is when you crush the ramen noodles take hot boiling water and pour over the noodles in a colander they will be crunchy but a little softer and a much better texture. I also cut up chicken breast and cook that in a honey mustard olive oil and add that to the salad after the chicken cools. The next thing that I think is really important is to make the dressing the night before because the sugar takes a long time to melt4Replies 1
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