Recipe by Lo
"So refreshing and colorful! Great as a side dish or a salad on its own. A 'slap-chop' works great if you have one. When I bring this to a party, I keep the oils, veggies, seeds, ramen, and sugar in separate bags until it's time to mix and serve. It tastes better to me when I don't mix the sugar with the oil right away."
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1 1/4 pounds
red cabbage, chopped
2 (3 ounce) packages
ramen noodles, broken into small pieces
chopped red bell pepper
chopped green onion
roasted sunflower seeds
toasted sesame seeds
red wine vinegar
ground black pepper
I had a recipe similar to this a long time ago, couldn't find it. But used this one to try to remember my lost recipe. It turned out delish. I used 1/2 head green cabbage, 1/4 head red, 1 medium onion, 2 carrots - all shredded in my food processor. For 'sauce' - seasoning packet from noodles (oriental flavor works best, but I only had chicken), 1/4 cup light olive oil, 1/4 cup rice wine vinegar, 1/8 cup soy sauce, 1/8 cup water, 2 Tb white sugar, 1/4 teaspoon sesame oil. Mix it all together. I tossed in some 'zingy currants' I had on hand from Nature Box - could use raisins, was looking for sunflower seeds, but all I could find was sesame seeds, so I toasted them and added that with the crunched up noodles to the rest of the salad. If you add a grilled, boneless skinless chicken breast, diced, you've got a one dish summer meal that's great - and leftovers are so yum.
Still searching for the perfect version. I didn't care for the black pepper. Also would like to cut the oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Ramen Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 268
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