Ick, this picture looks like scrambled eggs. But it’s not, it’s cabbage. We’ve done different versions of this salad before, but this one might be the tastiest, perhaps because of the “chicken flavoring.” We mistakenly broke the no meat rule with this salad. Sorry M. Leave the seasoning packet out or use “oriental” flavor if you want to keep it vegetarian friendly.
Ingredients
makes 4 servings
- 1 head of napa cabbage, thinly sliced
- 3 packages of chicken Top Ramen noodles, crushed
- 1 bunch of green onions, thinly sliced
- 1/4 cup toasted sesame seeds
- 1 cup toasted sliced or slivered almonds
- 1 cup chopped cilantro
Dressing:
- 4 Tablespoons sugar
- 1/2 cup oil total:
- 1 Tablespoon peanut oil
- 1 Tablespoon sesame oil
- remainder vegetable oil
- 4 Tablespoons red wine vinegar
- 2 Tablespoons rice vinegar
- 3 seasoning packets from the Top Ramen
Whisk together all of the dressing ingredients and let stand until the sugar dissolves. Toast the ramen noodles, almonds and sesame seeds in a dry fry pan. Stir continuously over high heat until lightly browned. Toss the cabbage, onions, almonds, sesame seeds and noodles together. Add dressing to taste , toss and serve. May not need to use all of the dressing.
