Asian Cabbage Salad

This is a salad we can eat multiple times a week. It is filling and  a great side or even to eat by itself. I usually will make the cabbage mixture and then keep the dressing separate if I want to eat it for multiple days. This will keep the cabbage from getting soggy. If you are serving it all at once then you can dress the salad right before serving for everyone to enjoy.

What You'll Need

1 bag of slaw mixture

1 package of Oriental Ramen Noodles

3 oz. sunflower seeds

3 oz. slivered almonds

1/2 cup sugar

1/2 cup vinegar

3/4 cup oil

Method

1. Mix slaw, sunflower seeds and almonds together in bowl and set aside.

2. Mix sugar, vinegar and oil together then add the seasoning packet from the Oriental Ramen soup.Mix well. Best to make the night before to set but you can serve the same day if needed.

3. To serve: either toss entire salad with 1/2 of dressing (don't make too soggy), top with crushed Ramen noodles and serve or take single serving of cabbage mixture toss with single serving amount of dressing and top with crushed Ramen noodles. If choose to do single servings just keep cabbage in airtight container and refrigerate and save salad dressing. The salad dressing makes the double amount in case you need it for single servings. 

Comments

[The BBQ Grail]

What a great salad idea. I'm going to add this to my list of stuff to try.

Thanks.

[Amanda]

I've been looking for this recipe. It's a great salad for this time of year.

[Aaron]

This is the only coleslaw that I will eat. My mom has been making it for years. Absolutley DELICIOUS!!!