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
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!)

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

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.


2 responses to “Cabbage Salad

  1. I’m trying this asap!

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