{soups-salads-and-salad-dressings} Crunchy Cabbage & Ramen Noodle Salad

 

Crunchy Cabbage & Ramen Noodle Salad

Serves 4 to 6

• 1 

  (12-ounce) package rainbow slaw mix (See Recipe Note)

• 1/4 cup 

  seasoned rice vinegar

• 2 tablespoons 

  toasted sesame oil

• 2 tablespoons 

  neutral oil, such as canola or safflower

• 2 teaspoons 

  honey

• 1/2 teaspoon 

  kosher salt

• 1 

  (3-ounce) package ramen noodles, crushed (discard the seasoning packet)

• 1/4 cup 

  chow mien noodles

• 1/4 cup 

  thinly sliced green onions, white and light green parts only

• 1/4 cup 

  sliced almonds, toasted

In a large bowl combine slaw mix, vinegar, sesame oil, neutral oil, honey, and salt in a bowl and stir to combine. Refrigerate for at least one hour (or overnight) to allow flavors to mingle.

Taste and adjust any seasonings as desired. Fold in ramen noodles, chow mein noodles, green onions, and almonds right before serving.

Recipe Notes

I tested with a store-bought rainbow slaw mix consisting of broccoli, cauliflower, carrots, and cabbage. You can substitute 5 cups of chopped fresh vegetables if you prefer not to use a pre-shredded mix. 

​Source: The Kitchn​

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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