Top Ramen Salad

I place the cabbage mix in a zip lock bag and the almond mix in another bag and then when I'm ready to use it I can easily transport it to a party and assemble it so it stays fresh and crunchy. After you put the dressing on any leftovers will be quite soft, so only combine as much as you need and use enough dressing to make it moist.

Ingredients

• 1 head green cabbage (can also add some red for color if desired) chopped small
• 4-6 oz of slivered almonds, toasted
• 4 Tbsp sesame seeds, toasted
• 4 green onions, chopped
• 2 pkgs of chicken ramen noodles (crush in bag before using)uncooked
• 2 pkgs of seasoning (included with noodles)
• Dressing:
• 1/2 cup canola or light olive oil
• 6 Tbsp red wine vinegar
• 4 Tbsp sugar
• 1-2 tsp salt, depending on your tastes
• 1 tsp pepper

Directions

Mix cabbage, onions together in a bowl. Place almonds, seeds, noodles and seasoning in a bag or separate bowl and mix or shake together. Mix dressing ingredients thoroughly in separate bowl. Refrigerate all of the above and add the dressing at the last minute to prevent the salad from getting soggy.

Submitted 6/13/05.
Source: My files
Submitted By: Roxanne Cancel
roxtone@mauigateway.com
Top Ramen Salad