Ok, kids...you've probably all had this at one time or another at a pot luck in the summer. I'm a self-admitted Ramen Salad maniac, I just LOVE the stuff.
I've piddled around with recipes for years before settling on this one, which is--as most of my recipes are--a hodgepodge of other recipes plus my own twists.
1/2 head cabbage, finely chopped
1 medium onion, chopped
2 pkg. Ramen noodles (Oriental flavor), crumbled
1/2 c. sliced almonds, toasted
2 carrots, chopped
1/2 cup peasDRESSING:
2 tbsp. sugar
3 tbsp. vinegar
1 T sesame oil
1/2 c. olive oil
2 T soy sauce
1/2 tsp. pepper
Flavor packet from the noodles
Chop up the carrots and cabbage (or just buy a bag of 'Slaw Mix' in the produce section). Toast the almond slivers in a buttered skillet til just turning brown, remove. Mix all ingredients for the salad in a bowl. Mix the dressing ingredients, pour over bowl, mix well, refrigerate. Like all such salads, it's better if made the night before.
Now, some people will argue that the Ramen noodles should be crunchy. If that's the way you want it, leave the Ramen noodles OUT til just before serving, then mix them in.
Enjoy!
