Salads like this have always been a favorite of mine. But I was "afraid" to mix the amount of olive oil into the cabbage that the recipe called for because I thought it would make the entire salad too oily. So instead, I toasted the ramen noodles, almonds, and sesame seeds in a skillet before combining with the cabbage and the dressing. Also saved some of the ramen noodles for a garnish on top and added some leftover chicken for a complete, quick meal.
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