This is sure to be a summer favorite! Sweet dressing on a crunchy cabbage salad with toasted almonds, sesame seeds, and ramen noodles. Perfect for potlucks, picnics, and bbq’s!

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Ingredients

For salad:

  • 1 large head Napa or red cabbage, sliced thin (or buy pre-cut)
  • 1 small head Romaine lettuce, sliced thin
  • 2–3 large red peppers, diced
  • 4 green onions, diced (use the entire onion)

 

For crunchies:

  • 2 packages chicken ramen noodles, crumbled
  • 1 chicken-flavored seasoning packet (from ramen noodles)
  • 1/2 cup slivered almonds
  • 1/3 cup sesame seeds
  • 3 tablespoons butter

 

For dressing:

  • 1 cup vegetable oil
  • 1/3 cup rice wine vinegar
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 clove minced garlic (or more if you like)

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Directions:

  1. In a large bowl, combine chopped cabbage, romaine lettuce, red peppers, and green onions.
  2. Melt butter in a large skillet over medium heat.
  3. Add crumbled ramen noodles and stir for about 2 minutes. Add almonds and stir until they are golden brown (keep a close eye on the almonds—they burn easily).
  4. Add seasoning packet from the ramen noodles and mix well.
  5. Add sesame seeds at the very end and stir just until golden.
  6. Remove from heat and set aside to cool.
  7. Meanwhile, in a separate bowl, whisk together all the dressing ingredients.
  8. Just before serving, toss the salad, crunchies, and dressing together.

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