crunchy cabbage and ramen noodle salad

Name: Crunchy Cabbage and Ramen Noodle Salad
Prep time: 1 h 20 min
Cook time: 2 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 (12-oz) package(s) rainbow cole slaw mix (or 5 cups chopped cabbage if you prefer not using a pre-shredded mix); 1/4 cup - seasoned rice vinegar; 2 tablespoon(s) toasted sesame oil; 2 tablespoon(s) canola oil or safflower oil (or any neutral cooking oil); 2 teaspoon(s) honey; 1 (3-oz) package(s) dry oriental-flavor ramen noodles (keep seasoning packet, it's used for the dressing); 1/4 cup - sliced almonds; 1/4 cup - chow mein noodles; 1/4 cup - thinly sliced green onions; 1/4 cup - toasted sesame seeds (for garnish)

(2 RATINGS)

13 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Apr 29, 2017

This was in my Facebook feed one day recently, and it sounds delicious. The reviews were positive, but I've included the most-repeated changes that others incorporated and said it made the salad even better.

Rate

prep time 1 Hr 20 Min

cook time 2 Min

method No-Cook or Other

yield 4 to 6

Ingredients

1 (12-oz) package rainbow cole slaw mix (or 5 cups chopped cabbage if you prefer not using a pre-shredded mix)
1/4 cup - seasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons canola oil or safflower oil (or any neutral cooking oil)
2 teaspoons honey
1 (3-oz) package dry oriental-flavor ramen noodles (keep seasoning packet, it's used for the dressing)
1/4 cup - sliced almonds
1/4 cup - chow mein noodles
1/4 cup - thinly sliced green onions
1/4 cup - toasted sesame seeds (for garnish)

How To Make crunchy cabbage and ramen noodle salad

Step 1

Place cole slaw mix in a large salad bowl. Whisk together the rice vinegar, sesame oil, canola oil, honey and ramen seasoning packet, and pour it over the cabbage mix. Toss several times to thoroughly blend ingredients. Refrigerate at least 1 hour (or several hours, if possible), to allow the flavors to blend.

Step 2

With ramen noodles still in its unopened package, twist and turn the package several times (or run a rolling pin across it several times) to crush and break up the ramen noodles into small pieces. Place ramen pieces and almonds in a dry skillet, and place over medium heat for 2 to 3 minutes or just until lightly browned. Don't let it burn. Set pan aside to let noodles and almonds cool completely.
Step 3

Just before serving, fold cooled ramen noodles, almonds, chow mein noodles and green onions into the cabbage mix. Let stand 5 minutes to allow the dressing to soak into the dry noodles a bit.
Step 4

Sprinkle toasted sesame seeds on top, and serve chilled or at room temperature.
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