RAMEN NOODLE SALAD

RAMEN NOODLE SALAD image

Yield 6-8

Number Of Ingredients 8

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1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
1 bunch green onion, chopped
4 ounces sesame seeds, toasted (optional)
4 ounces slivered almonds, toasted
1/2 cup vegetable oil (olive oil will get solid in refrigerator) or 1/2 cup sesame (olive oil will get solid in refrigerator)
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/4 cup sugar or 1/4 cup Splenda granular

Steps:

1 Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool. 2 Mix cabbage, sesame and almonds together in a large bowl. 3 Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended. 4 Refrigerate separately until ready to serve. 5 When ready to serve:. 6 Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES! 7 Pour dressing over cabbage and noodles and mix well. 8 NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment! 9 Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.