CRUNCHY CABBAGE AND RAMEN NOODLE SALAD

Crunchy Cabbage and Ramen Noodle Salad image

Provided by Vickie Parks

Time 1h22m

Number Of Ingredients 10

1 (12-oz) pkg rainbow cole slaw mix (or 5 cups chopped cabbage if you prefer not using a pre-shredded mix)
1/4 cup seasoned rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp canola oil or safflower oil (or any neutral cooking oil)
2 tsp honey
1 (3-oz) pkg dry oriental-flavor ramen noodles (keep seasoning packet, it's used for the dressing)
1/4 cup sliced almonds
1/4 cup chow mein noodles
1/4 cup thinly sliced green onions
1/4 cup toasted sesame seeds (for garnish)

Steps:

1. Place cole slaw mix in a large salad bowl. Whisk together the rice vinegar, sesame oil, canola oil, honey and ramen seasoning packet, and pour it over the cabbage mix. Toss several times to thoroughly blend ingredients. Refrigerate at least 1 hour (or several hours, if possible), to allow the flavors to blend.
2. With ramen noodles still in its unopened package, twist and turn the package several times (or run a rolling pin across it several times) to crush and break up the ramen noodles into small pieces. Place ramen pieces and almonds in a dry skillet, and place over medium heat for 2 to 3 minutes or just until lightly browned. Don't let it burn. Set pan aside to let noodles and almonds cool completely.
3. Just before serving, fold cooled ramen noodles, almonds, chow mein noodles and green onions into the cabbage mix. Let stand 5 minutes to allow the dressing to soak into the dry noodles a bit.
4. Sprinkle toasted sesame seeds on top, and serve chilled or at room temperature.