Asian Cabbage and Ramen Salad

Asian Cabbage and Ramen Salad

I’ve had this recipe for a long time and have made it many times. It had been quite a while since I last made it. Having found myself with a bunch of cabbage, I decided to make it for lunch with a friend. I must say, I forgot just how much I liked it. It is so simple to make. You just crumble up ramen noodles and place in a strainer. Pour over boiling water, let them drain and mix with the rest of the ingredients. The recipe calls for shredded cabbage, but you could use cole slaw mix. I admit I am not a big fan of the seasoning packet, which is called for in the dressing. You can just leave it out and add a little extra salt. That’s what I do.

Asian Cabbage Salad

1 (3 oz.) package ramen style noodles
4 c. shredded cabbage, you could use cole slaw mix                                        2 c. baby spinach or other greens
4 green onions, sliced
2 T. sesame seeds
3 T. vinegar
2 T. sugar
2 T. oil
1/2 t. ground white pepper
1/4 t. salt
1/2 c. slivered almonds
Crush noodles slightly, place in colander. Pour boiling water over the noodles to soften slightly. Drain well. In mixing bowl combine the noodles, cabbage, onions and sesame seeds. For dressing in screw top jar combine seasoning packet from noodles* with remaining ingredients, except almonds. Put on lid and shake well to combine. Toss dressing over noodle mixture and refrigerate, covered, several hours or overnight. Toss in almonds just before serving. Makes 6-8 side dishes.
* If you don’t want to use the seasoning packet, just add some extra salt to the dressing or even some soy sauce to taste.