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Crunchy Cabbage Salad
SUBMITTED BY:
Linda Miller
"This salad hits the spot on warm days. It's always popular at potluck dinners."
RECIPE RATING:
Read Reviews
(13)
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (3 ounce) package chicken flavored ramen noodles
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups shredded green cabbage
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup chopped green onions
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
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DIRECTIONS
Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.
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REVIEWS
Reviewed on Feb. 24, 2008 by
junglepeachpie
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junglepeachpie
Feb. 24, 2008
Great way to use up cabbage and super easy/fast with a food processor. I didn't add any red cabbage or green pepper because I had a lot of the other veggies around. I used oriental flavored ramen.
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6 users found this review helpful
Great way to use up cabbage and super easy/fast with a food processor. I didn't add any red...
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Reviewed on Feb. 14, 2007 by
THREEICYS
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THREEICYS
Feb. 14, 2007
Satisfying to my need to crunch and healthy to boot! Perfect dressing. Not too tangy or sweet, just right. The toasted sesame seeds are the key to this delightful salad.I did not have almonds. I don't care for fresh bell peppers so I left those out. I also split the red and green cabbage evenly as my kids favor the red cabbage. This would be very nice to take to a pot luck!
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2 users found this review helpful
Satisfying to my need to crunch and healthy to boot! Perfect dressing. Not too tangy or sweet,...
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Reviewed on Jan. 5, 2007 by naomikauf
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naomikauf
Jan. 5, 2007
I love this recipe when I'm in the mood for something salty and crunchy. And when I'm in a rush or out of ingredients I just make the salad with red cabbage and almonds and the ramen noodles. Its excellent scaled down too!
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2 users found this review helpful
I love this recipe when I'm in the mood for something salty and crunchy. And when I'm in a...
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Reviewed on Jun. 19, 2008 by
DOLEHMOM
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DOLEHMOM
Jun. 19, 2008
I used the bagged coleslaw mix to save on time. I admit I burned the sesame seeds when roasting them-tried the oven first...much easier to do on the stove in a sm frying pan with a nonstick pan-same with the almonds I added too...The is definately a new family favorite. Thanks!
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1 user found this review helpful
I used the bagged coleslaw mix to save on time. I admit I burned the sesame seeds when...
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Reviewed on Oct. 5, 2007 by
ANGELA43
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ANGELA43
Oct. 5, 2007
This is a recipie I remember from my childhood. I added chicken that I had slow cooked in Thousand Island. I left out the peppers since I am not a fan. I got good compliments at a bbq.
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1 user found this review helpful
This is a recipie I remember from my childhood. I added chicken that I had slow cooked in...
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Reviewed on Aug. 5, 2007 by
Chef Buckeye
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Chef Buckeye
Aug. 5, 2007
This salad is outstanding! I didn't change a thing. By the way, it is similar to a salad that was formerly on the menu at a major national restaurant chain.
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1 user found this review helpful
This salad is outstanding! I didn't change a thing. By the way, it is similar to a salad that...
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Reviewed on Jun. 22, 2007 by
S. Gumler
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S. Gumler
Jun. 22, 2007
Good and easy. My hubby thought it was a little bland, but went back for seconds. lol
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1 user found this review helpful
Good and easy. My hubby thought it was a little bland, but went back for seconds. lol
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Reviewed on Aug. 14, 2008 by Bon
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Bon
Aug. 14, 2008
I've made this salad twice now and I love it. Both times I only had red cabbage and I used olive oil instead of vegetable oil. First time, I forgot to toast the nuts, but it was still great. Second time I cut the oil in half and it was even better. Yum.
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0 users found this review helpful
I've made this salad twice now and I love it. Both times I only had red cabbage and I used...
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Reviewed on Jul. 4, 2008 by NHmama
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NHmama
Jul. 4, 2008
Great idea for my summer cabbage. I actually like the contrast of soft noodles, crunchy veggies so I let the salad meld for an hour before serving (added some more sesame seeds and the almonds just before eating.) I used brown sugar, rice wine vinegar and some dark sesame oil to the dressing - as well as a dash of soy sauce to make it taste more Asian (not sure about amounts - a dash h