While looking through an old collection of recipes last week, I came across one that a friend from Indiana shared with me some years ago. It’s been so long, I don’t even remember which friend, but I remember that it’s delicious. This take on cabbage salad has an interesting twist ~ it does include Ramen noodles, but you toast them for an extra crunch and snap of flavor.
Oriental Cabbage Salad
Salad Base
1 bag coleslaw mix
1 bunch green onions, chopped
Mix together in a large bowl.
Topping
1 stick butter/margarine
2 bags Ramen noodles, crushed (do not use spice packets)
1 small bag slivered almonds
1 T sesame seeds
Melt butter in a skillet over medium heat. Add remaining ingredients and toast until golden, stirring very frequently. Drain and coll on paper towels.
Dressing
1/2 C sugar
1/4 C vinegar
2 T soy sauce
2/3 C oil
Combine sugar, vinegar, and soy sauce in a small pan. Bring to a boil. Remove from heat and allow to cool. Add oil.
Keep all your elements separate until just before serving. Add the topping to the salad base; shake the dressing well and pour over the top. Toss all together and serve.
C = Cup; T = Tablespoon
Keeping the ingredients separate and mixing single salad servings makes for better leftovers with this salad. I know this is one I’ll be serving again and again this spring – I’m so glad to have rediscovered it!
~Janet @ The Christmas Place
