Cabbage Salad

It’s been a few months… we’ve been eating, but I haven’t been blogging. Here is an easy, summer dish that doesn’t require an oven or stove and is something we’ve been eating lately. Thanks, heat wave!cabbage salad 1

Cabbage Salad with Raman Noodles
Ingredients
1/2 head of cabbage
4 green onions
¼ cup toasted almond slivers
1 sheet of dry, crushed Chinese Raman Noodles (Ty Ling has the best raman noodles, don’t use those Top Raman ones, they are fried and bad for you!)

Dressing:
1 Tbsp cup canola oil
1.5 Tbsp. Rice Wine Vinegar
2 Tbsp Red Wine Vinegar
1.5 tsp. Sugar
Dash salt and pepper

Directions:
1.Wash the cabbage half, then shred cabbage by just slicing it as you would lettuce or anything else (this is a super easy process).

2. Chop up the green onions, root to tip.

3. Mix dressing, taste, add more of what you think you need (I like this very vinegar-y!) and then pour over and mix to coat cabbage. Add green onions, crushed raman noodles and almonds, mix again!

3. Let it sit in the fridge for about 1 hour. The noodles get a little less crunchy and soak up the dressing.IMG_0408

SO EASY, right? If you have both a regular green cabbage and a red cabbage, this would look very pretty with both colors, so use 1/4 of each. This is such an easy and very budget friendly side dish to bring to a summer party, but we usually have this for dinner. We often eat this as the main dish with whatever is around as a side dish. OR just eat a bowl of this and walk somewhere for an ice-cream desert. Genius.

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2 responses to “Cabbage Salad

  1. I’m trying this asap!

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