Japanese Cabbage Salad
Servings 6 cups
Ingredients
- 1/3 cup vegetable oil
- 3 tbsp white vinegar
- 1 tbsp sugar
- 1 pkg chicken ramen noodle seasoning
- 1/2 tsp salt
- to taste pepper
- 5 cups finely shredded cabbage, lightly packed about 1 pound
- 1/2 cup toasted slivered almonds
- 3 each green onions, thinly sliced
- 1 pkg instant chicken ramen noodles
Instructions
- Whisk together the first six ingredients and set aside.
- In a large bowl toss together shredded cabbage, almonds and green onion. Add dressing and toss to coat evenly. Break apart ramen noodles into small pieces with your hands and toss with salad. Cover salad and allow to rest in the refrigerator for 30-60 minutes to meld flavours and soften the noodles slightly. The salad can be made up to 2 hours in advance, tossing lightly just before serving.
Notes
-Slivered almonds are preferred as they offer the best crunch and size. To toast the almonds preheat the oven to 350°F. Arrange almonds in a single layer in a pie plate or other shallow baking tray. Toast for 8-10 minutes until just starting to turn golden.
-Easily make this salad into lunch by topping with cooked chicken.