Ramen Noodle SaladSubmitted by: KIM2DESIGN
IntroductionFrom Food for Life From Food for Life
6 to 8 cups finely shredded green cabbage
1/2 cup slivered almonds, toasted
1/4 cup sesame seeds, toasted
3 green onions, thinly sliced, or 1/4 cup red onion
1 package ramen noodle soup
1 tbsp toasted sesame oil
1/3 cup seasoned rice vinegar
2 tbsp sugar
1/2 tsp black pepper
Toast the almonds and sesame seeds by placing them in an ovenproof dish and bake at 350 for 5 to 10 minutes, until lightly browned and fragrant. Add to the shredded cabbage, along with the green onions. Coarsely crush the ramen noodles and add them to the salad, uncooked, along with the packet of seasoning mix.
Mix the remaining ingredients together and pour over salad. Let stand 30 minutes or more before serving. The noodles become soft as the salad stands.
Number of Servings: 8
Recipe submitted by SparkPeople user KIM4GOT.