Wednesday, April 14, 2010

Top Ramen and Cabbage Salad

This recipe was contributed by Marie Newman via Sarah McKenna.  This seems to be a Mormon standard recipe.  It saves remarkably well overnight because the cabbage stays crisp.  Marie says that it is better if you put it together about two hours early so the dressing has time to soften the cabbage and ramen a bit.  Throw in chicken if you want a main dish or leave it out for a side salad.

Top Ramen and Cabbage Oriental Salad

2 cups cubed chicken, optional
1 cup sunflower seeds
1 med. head of cabbage
6 green onions
2 pkgs Ramen noodles, crushed

1/2 cup oil
1 tsp soy sauce
1/2 cup sugar
1/4 cup white vinegar
1/4 tsp pepper
2 flavor packets from Ramen noodles

1 comment:

Laura said...

Jan makes a version of his but she toasts her ramen noodles in the toaster oven. I thought it made it really yummy! Too bad we don't have one . . . :(