Oriental salad uses cabbage and ramen to create a great, crunchy side dish.
Course: Salad, Side Dish
Keyword: ramen, red cabbage, sunflower seeds
Ingredients
16ouncesshredded cabbageI buy the bagged coleslaw mix with carrots
1bunch green onionchopped
1package ramen noodlesI use beef flavored
1/4 to 1/2cupshelled sunflower seeds
1/2cupoilI use canola
Flavor packet from the ramen
3tablespoonssugar
2tablespoonsvinegarI use apple cider
1teaspoonsalt
1teaspoonpepper
Instructions
In a large salad bowl, combine the cabbage and onions.
Place the uncooked noodles into a small plastic zippered bag. Zip the bag and crush the noodles (I normally use the handle of a kitchen knife, but a rolling pin or the smooth side of a meat mallet would also work well.). Break them up into about 1/2-inch pieces. Dump the sunflower seeds into the bag and set it aside.
In another small bowl, combine the oil, flavor packet, sugar, vinegar, salt and pepper.
Just before serving the salad, pour the noodles, sunflower seeds and oil mixture over top of the cabbage and mix well.