Crunchy Cabbage Salad
This easy and tasty salad will please a crowd, and can sneakily get kids to eat veggies.
Equipment:
Cutting board and knife OR mandolin (to shred cabbage)
Bowl & whisk, for dressing
Large bowl & Tongs, to toss salad
Ingredients:
Salad:
2 tbsp sesame seeds
½ cup slivered almonds
½ large green cabbage, shredded (about 5 cups)
1 package chicken flavor ramen soup, broken up (you want them small enough that they are easy to chew)
4 green onion, chopped small (optional)
Dressing:
Full seasoning packet from ramen
½-1 tbsp sugar
2 tbsp white vinegar
1/3-1/2 cup grapeseed or other neutral oil
½ tsp pepper (or to taste)
Instructions:
- Add sesame seeds and almonds to a dry pan, tossing gently until they are lightly toasted.
- Combine dressing ingredients and whisk together. This dressing has a tendency to separate when left to sit, so make sure you whisk it well before adding to the salad.
- Combine shredded cabbage, sesame seeds, almonds, and crushed noodles. Toss with dressing!
- You can let this sit in the fridge before serving for an hour or so, or serve immediately. The difference will be the cabbage softening slightly from the acid of the vinegar.