Ramen noodle salad is one of those highly requested pot luck recipes. Inexpensive ramen noodles make a wonderful addition to this salad, also known as Oriental Coleslaw.
The toasted almonds and seeds, along with the balsamic vinegar (a beloved dressing of many, with its dark complex flavors) add even more taste.
1/2 head green cabbage, chopped
1/2 carrot, shredded
4 green onions, chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds
Dressing (whisk or shake together):
1/2 cup salad oil
3 Tablespoons balsamic vinegar
3 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles
1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool.
2. Combine cabbage, carrots and onions.
3. Break up noodles and add to vegetables.
4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.