Crunchy Noodle Salad


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Servings: 6-8
  • 1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
  • 2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
  • 1 bunch green onion, chopped
  • 4 ounces sesame seeds, toasted (optional)
  • 4 ounces slivered almonds, toasted
  • 1⁄2 cup vegetable oil (olive oil will get solid in refrigerator) or 1/2 cup sesame (olive oil will get solid in refrigerator)
  • 1⁄3 cup white wine vinegar or 1/3 cup cider vinegar
  • 1⁄4 cup sugar or 1/4 cup Splenda granular
  • Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
  • Mix cabbage, sesame and almonds together in a large bowl.
  • Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
  • Refrigerate separately until ready to serve.
  • When ready to serve:
  • Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
  • Pour dressing over cabbage and noodles and mix well.
  • NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
  • Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

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