CABBAGE SALAD WITH RAMEN NOODLES

Cabbage Salad with Ramen Noodles image

Provided by debbie cumbow

Time 1h30m

Number Of Ingredients 10

2 (3 oz) pkg chicken flavored ramen noodle soup
1 medium cabbage head cleaned and shredded or a bag of pre-chopped slaw mix
1 bunch green onions
1/2 c vegetable or canola oil (your preference)
6 Tbsp rice vinegar
soy sauce to taste (optional)
1/4 c unsalted sesame seeds
3-4 Tbsp unsalted sunflower seeds
2 (2.5oz) pkg almonds, slivered
salt and pepper (to taste)

Steps:

1. REMOVE flavor packet from both soup mixes. RESERVE both packets.
2. BREAK up the Ramen Noodles into bite size pieces and SET ASIDE
3. TOSS together cabbage, green onions and sesame seeds in a bowl.
4. WHISK together one packet of the soup flavor, oil and vinegar NOTE: you may add some or all of the second packet if you want more seasoning DRIZZLE over the cabbage mixture and TOSS
5. COVER and CHILL for 1 hour
6. COAT a pan with non-stick spray or you may use a small amount of oil if you choose
7. SAUTE noodles and almonds over medium heat until lightly browned
8. REMOVE from heat DRAIN on a couple paper towels to remove excess oil and allow to COOL
9. STIR the noodles and almonds into the cabbage mixture
10. SERVE chilled and keep chilled throughout the event.
11. NOTE: This salad is best if made no more than an hour before guests arrive. The crunchiness will remain for a few hours but can't be held overnight as the noodles obsorb the moisture and get soggy.