About two weeks ago at church potluck, my friend Kim N. made her special Ramen Noodle Cabbage Salad. It's so pretty and delicious and is always at hit-- even with the kids. It is delightfully crunchy, spicy, sweet and tart at the same time. Kim has always been so generous with her recipes...my son thinks she also makes the best cheese dip and crock pot meatballs! She gave me the go signal to share her recipe here. Thank you Kim!
Here is the recipe:
2 bags of shredded cabbage
2 bunches of green onions, sliced, use the green part also
1/2 cup sunflower seeds
1/2 cup toasted almond slices
2 pkgs "oriental" ramen noodles, uncooked
Break up uncooked noodles and toss with remaining ingredients. Pour dressing over salad just before serving.
Dressing
1 cup oil
2 Tbs vinegar
4 Tbs sugar
2 tsp salt
1 tsp pepper
2 ramen noodle seasoning packet
Note from Kim: I usually substitute blue agave for the sugar. When doing so, you may need to add more than 4 Tbs to make it sweet enough. You may also try to substitute one of the regular bags of shredded cabbage with one bag of shredded red cabbage. I have also made it with shredded brocolli.
Note from Kim: I usually substitute blue agave for the sugar. When doing so, you may need to add more than 4 Tbs to make it sweet enough. You may also try to substitute one of the regular bags of shredded cabbage with one bag of shredded red cabbage. I have also made it with shredded brocolli.
4 comments:
That's so colorful and pretty!
Totally gorge colors there. This is a good way to use up ramen and add a little extra crunch.
Uncooked noodles... what an original (to me) idea.
What a fun and easy salad. Plus, it's so colorful!
It is vegetarian week at our online Get Grillin’ event and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect!
This week we have a ManPans giveaway. http://bit.ly/k1tKeY
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