My aunt brings this dish to every summer BBQ and it’s always a hit. I asked her for the recipe ages ago, and have been whipping it up ever since.
There are lotsa versions of similar salads out there, but this one omits the super-salty Ramen noodle spices and has way less sugar than the rest. I like to use a little less oil, too—with all the crunchy noodles no one will notice the diff!
What You’ll Need:
1 head of green cabbage
6 tbsp. rice vinegar
¾ c. veggie oil
1 tsp. salt
3 tspb. sugar
1 tsp. pepper
8 tsp. toasted, slivered almonds (Buy slivered almonds from the store and dump them in a skillet. Cook on medium heat until golden brown. Viola!)
2 packs of uncooked Ramen noodles (toss the spice packet)
8 tsp. sesame seeds
What You’ll Do:
Finely chop the head of cabbage and throw it in a big bowl. In a separate bowl, whisk together the vinegar, oil, sugar, salt and pepper. Pour over the cabbage, add the scallions and mix everything together. Crush up the packages of Ramen noodles. If you’re taking this to a picnic, leave the noodles, almonds and sesame seeds on the side (or they’ll lose their crunch). If you’re serving immediately, top with the almonds, sesame seeds and noodles. Stir and serve.