Cabbage Slaw Salad
This Cabbage Slaw Salad is the epitome of freshness. Cabbage and shaved brussels sprouts, crunchy bell pepper, toasted sesame seeds and almonds, and crunched up ramen noodles pair so wonderfully with a sweet oil and vinegar dressing.
Equipment
- sauce pan
- Cutting Board
- Colander
- Small mixing bowl
- Knife
- Whisk
- Measuring cups and spoons
Ingredients
For the salad:
- 1 package chicken flavored ramen noodles
- 1 bag diced cabbage/brussels sprouts blend
- ½ cup green onions
- ½ cup slivered almonds, toasted
- ⅓ cup red bell pepper
- 2 tbsp sesame seeds, toasted
For the dressing:
- ½ package chicken flavor from ramen noodle mix
- ⅓ cup vegetable oil
- 2 tbsp sugar, or stevia
- 2 tbsp apple cider vinegar, or red wine vinegar
- ½ tsp pepper
- ½ tsp oregano
- ½ tsp salt
Instructions
For the dressing:
- In a small saucepan, heat vinegar and sugar until sugar is dissolved.
- Whisk in vegetable oil.
- Remove from heat.
- Stir in all seasonings and your chicken flavor packet.
For the salad:
- Crush up your ramen noodles so they become small pieces.
- In a large bowl, combine cabbage mix and crushed noodles.
- Dice red pepper, green onions, and toasted sesame seeds and slivered almonds. Add to the salad bowl.
- Once dressing has cooled, stir again and pour over salad.
- Toss to coat evenly with dressing. Serve immediately or refrigerate.
Notes
NOTE: This is not a vegetarian recipe. Want to make this salad vegetarian? Instead of using a chicken flavored ramen noodle packet, use a vegetable flavored one.
You may have carrots, cucumbers, or bok choi in your fridge. These would all taste amazing in this Cabbage Slaw Salad.
Have a nut allergy, or don't have any in the pantry? Feel free to omit or substitute with more ramen noodles or leftover wonton noodles. You could also use more bell peppers to add more crunch.