Topic: Cabbage Salad

[Triss]

1/2 head of cabbage, chopped
1-3 packages of ramen (chicken is the best or oriental.  Not good with beef or pork) (We use 3 packages cuz the kids love it)
1/2 cups toasted slivered almonds (sunflower seeds work well too)

Dressing
2 Tablespoons sugar
3 Tablespoons rice vinegar
2 Tablespoons sesame oil
1 Tablespoon soy sauce
the flavor packs from the ramen

Place cabbage and broken up ramen in bowl.  In another bowl mix the dressing.  Mix dressing thoroughly through salad and refrigerate.  Just before serving mix in almonds.

We love the flavor of the rice vinegar and sesame oil but regular vinegar and oil can be used.  This is the combination we all like best but the amounts of ingredients in the dressing can be adjusted to your taste.

[Tonya]

Interesting! I may try this for me....don't think Doug would eat it

[Penny]

This does sound good!

[landofoz]

So you don't cook the noodles?  OR do you?

[Tina]

No, a lot of ramen salad recipes are with uncooked noodles. A  walking snack for my daughter for a long time was ramen noodles straight out of the package with the powdered stuff sprinkled  on top. All dry. The noodles in Triss' recipe look like they will suck up some moisture from the cabbage and the dressing and be damp not too crispy.

[Triss]

Nope, they are uncooked noodles, if you like them soft you just keep them in the fridge longer.  Often I will double the dressing and put half on to soak and then the other half on to serve.  I like the dressing.  I also like my noodles a lil crunchy so mine never stays in the fridge too long.