What a great salad this is. My friend Barb gave me this recipe and she thinks it’s far superior to any other Ramen Noodle Salad she’s ever had. I agree, this is absolutely wonderful!
1 package Chicken Ramen Noodles
1/4 cup butter
1/3 cup sesame seeds
1/4 cup sliced almonds
1 Tablespoon low sodium soy sauce
1/4 cup white vinegar
1/4 tsp. sesame oil
1/3 cup sugar (can substitute Splenda)
salt and pepper to taste
1 large head cabbage, chopped - I use a package of coleslaw mix
6 green onions, chopped
Melt butter, add seasoning mix from noodles. Break up dry noodles and mix with sesame seeds and sliced almonds in skillet and brown.
Let cool.
Mix together soy sauce, oil, white vinegar, sesame oil, sugar, salt and pepper in pint Ball jar and shake to emulsify. Stir crunchy mixture and sauce into chopped cabbage and onion 20-30 minutes before serving. Let set at room temperature.
Notes:
I only stir the crunchy topping into the portion of the salad I’m using. This coleslaw keeps well in the fridge and I store the crunchy topping separately in a sealed baggie with paper towel to absorb the moisture. Then I pour the amount I need to serve. If you mix it all together it gets soggy in the fridge.
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