Cabbage Crunch Salad
(Serves 8-10—Amts. Given in ( - ) is for double the Recipe)
4-5 cups (10 cups—1 sm.-med. Head) thinly sliced cabbage
4-5 (one bunch) thinly sliced green onions
1/3 cup (2/3 cup) vegetable/salad oil. I mix some Sesame oil in it.
3 Tbsp. white vinegar (1/2cup)
2-3 tsp. (1/4cup) Sugar
¼ tsp. (1/2-1tsp) Salt. I use Sea Salt
½ tsp. (1 tsp.) Pepper. I use fresh ground.
1 package (2 pkgs.) Ramen noodles, spicy chicken, or sesame chicken flavor
½ cup (1 cup) slivered almonds—toasted
3 Tbsp. (1/2 cup) Sesame seeds—toasted
Directions:
Whisk together vegetable oil, vinegar, sugar, salt, pepper and seasoning packet(s) from Ramen noodles package (you can do this ahead). I use a small jar with lid.
Crush Ramen noodles and combine with toasted almonds and sesame seeds. You can do this step ahead too.
Pour oil/vinegar mixture over the cabbage and onions and toss lightly--just before serving.
Sprinkle Ramen noodle mixture on top of cabbage mixture and toss salad gently until evenly coated.
Serve immediately.
****IF this sits around too long—the noodles will absorb the moisture and loose all their “crunch”. This is best eaten in a few hours after mixing it all together.
A real Party pleaser! Gita
