Ramen Noodle & Cabbage Salad
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1 head green cabbage, shredded
- 9 green onions, thinly sliced (include the green tops)
- 1⁄2 cup sliced almonds
- 3 (3 ounce) packages oriental-flavor instant ramen noodles
- 1 cup canola oil
- 3⁄8 cup cider vinegar
- 3 tablespoons water
- 4 1⁄2 teaspoons sugar
- salt and pepper
directions
- Mix cabbage and green onions in a large bowl. Use a large sealed container (like Tupperware) if you plan to take the dish to another site to serve. Set aside.
- Preheat oven to 350°F Place sliced almonds on an ungreased cookie sheet and toast until dark (but not burnt); this will take approximately 15 minutes. Set aside to cool.
- Open the ramen noodle packets and set the flavor packets to the side. You will use these in the following step. Empty ramen noodles into a gallon-sized baggie and crush; add toasted almonds. Close and set aside.
- Empty the three flavor packets, oil, water, vinegar and sugar into a jar or other lidded container and shake to mix well. Taste and add salt and pepper to taste. Close jar securely.
- You end with three packages: one cabbage mix pack, one dry ingredient, and one jar of vinaigrette. Just before serving, add the oil to the cabbage mixture and toss well. Add the dry ingredients to this and toss well.
- Please note that “Oriental” flavor ramen usually has beef broth; if this is the case, the dish will not be vegetarian.
- I highly recommend toasting the almonds to a dark brown color. Just watch closely! I have had even more enthusiastic responses to the salad when the almonds are darker, which gives them a richer, more distinctive flavor that marries well with the rest of the dish.
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RECIPE SUBMITTED BY
I am a an RN and have been married for 21 years. Happily, I might add!
We have two teens now, one an ovo-lacto vegetarian, the other a card carrying carnivore! The vegetarian does eat fish, so do with that bit of information as you will; we do recognize that that is not strictly vegetarian!
We do not make separate dishes for different palates, generally, so we have put a lot of effort into finding dishes that are healthy,economical,tasty and can work with AND without meat.
Typically,we tend toward ovo-lacto vegetarian dishes (but no tofu,please - not even the vegetarian will eat that!) and offer chicken or beef one or twice a week. So,all in all,we follow a healthy diet and try to avoid the processed crap.
We are not perfect however,and I am particularly fond of potato chips. It is an addiction really and I only eat them on special occasions (when no one is looking). If you find yourself checking out our new,experimental blog, you will find a posting that centers on an obscene collection of Pringles, purchased with coupons. I alone am responsible for that. See the trouble I can get into,left to my own devices? YIKES and... YUM!
Mr. Henny Penny is a fabulous cook,by the way. I am a good cook,but more of the utilitarian variety. Mr Henny Penny,on the other hand, does all the cooking where fancy pants are required - Christmas, Fourth of July, birthdays,etc.
It is a happy arrangement,in my opinion!