Crunchy Ramen Salad with Cabbage

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My Grandma Ginny used to make this salad for all of our family get-togethers. This salad’s dressing doesn’t contain mayo, so the dish doesn’t need to be refrigerated. I plan to make this Crunchy Ramen Salad with Cabbage for this year’s Fourth of July celebration.

Read on for this easy, and adaptable, recipe.

Crunchy Ramen Salad with Cabbage horiz — *Crunchy Ramen Salad with Cabbage*

Ingredients

Gather the following ingredients:

2 TBSP sesame seeds
1/2 c. slivered or sliced almonds
1/2 head cabbage – I used a mixture of red & green
3-4 green onions
1 pkg. Ramen Noodles – any flavor

For the dressing:

2 TBSP sugar
1/2 c. vegetable oil
3 TBSP vinegar
1 TSP salt
1/2 TSP pepper
1 pkg. Ramen Noodle’s flavor seasoning

Ginny's Cabbage Salad Recipe — *Gma Ginny’s Cabbage Salad Recipe*

How to Make Ramen Salad

First, toast the sesame seeds and almonds in a 350°F oven. Next, finely chop the cabbage (there should be about three to four cups). Slice the green onions, including green and white parts. Crush the Ramen Noodles; I do this before opening the package to cut-down on the mess I make. Combine the toasted sesame seeds and almonds, chopped cabbage, green onions and Ramen Noodles in a large bowl.

Ingredients for Crunchy Ramen Salad with Cabbage — *Ingredients in the bowl*

Next, whisk together the dressing ingredients in a small bowl. Store in an airtight container in the fridge until right before the salad is served.

Substitutions

This recipe can be modified to suit your needs or pantry holdings. Replace the almonds with sunflower seeds, if you choose. Any flavor of Ramen Noodles tastes good. Don’t like vegetable oil? Substitute in sesame or extra virgin olive oil. Want more of an Asian flavored salad? Be sure to use rice vinegar instead of white. Running short on time? Buy a bag of ready-made coleslaw instead of slicing the cabbage yourself. Last, want this to be your main instead of side dish? I’ve been told that shredded rotisserie chicken is a delicious addition to this salad.

Other Recipes from Ginny

My grandma was one heckuva cook. Be sure to use her cornbread recipe this fall and winter when the outdoor temps start to dip. I am partial to her fried morel mushrooms in the spring, and always make her easy peasy Rocky Road Fudge every Christmas. Now that I’m good and hungry, I’m off to the kitchen to dig into the family recipe book.

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