This recipe is very popular at our church lunches and people actually go out of their way to express their disappointment when I don't make it. There are many versions of this salad floating around, but this one in particular seems to be a real favorite. Honestly, I can't tell you how many times I've been asked for the recipe. It's a winner for sure. Hope you try it.
Asian Cabbage Salad
- 2 16-ounce bags of shredded cabbage or coleslaw mix (or one medium head of cabbage, shredded (can also add shredded carrots, broccoli, etc).
- 3 packages of chicken flavor Ramen Noodles (reserve seasoning packets for dressing)
- 1/4 cup slivered almonds, toasted (cashews or sunflower seeds are also good)
- 3 reserved seasoning packets from the ramen noodles
- 1/2 cup canola or vegetable oil
- 1/4 cup granulated Splenda (or sugar, but sugar will make the salad watery)
- 1 tablespoon white distilled vinegar
- 1 tablespoon rice vinegar (plain or seasoned)
- 1 tablespoon soy sauce
- 6 scallions, sliced (white and green parts)
- Break dry ramen noodles into bite-size pieced and spread them on a half sheet pan.
- Turn the oven on to 350F and toast the ramen for 10-12 minutes (or brown them in a skillet with a bit of salted butter if you want to be really decadent); set aside to cool.
- In a large bowl, combine the cabbage, cooled ramen noodles, and toasted almonds.
- In a pint jar, add all the ingredient for the dressing, cover with lid, and shake well to combine; pour over salad and toss well.
Notes: this salad is best served immediately. To prepare ahead of time, pack noodles and nuts separately in a zip-top bag and keep dressing in jar - shake dressing and toss together with salad ingredients when you get to your destination.