Thursday, August 4, 2011

Cabbage Ramen Salad

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This is a classic recipe from the 70's.  It resembles Chinese Chicken Salad, but is easier to make.  I make the salad the night before, so that the dressing softens the dry ramen noodles.  I love the sesame oil flavoring in the dressing.

1/2 head of cabbage, thinly sliced
1/4 head of red cabbage, thinly sliced
1-1/2 chicken breasts, cooked and cut into thin strips
1/4 cup slivered almonds
3T sesame seeds
1 pkg Top Ramen, broken into bite-size pieces (discard the instant soup seasoning packet)
1 green onion, chopped fine for garnish

Salad dressing:
1/2 cup oil
6T white vinegar (can use cider or red wine vinegar)
5T sugar
1 tsp salt
1/4 tsp pepper
1T sesame oil

Mix the salad ingredients together, then add the dressing and toss.  Top with the chopped green onions.  Let set in the refrigerate 4 to 6 hours or overnight, so that the noodles soften and absorb the dressing. 

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