Ramen Cabbage Salad

Here's another super simple dish that always gets rave reviews when I bring it to potlucks.  The first time I had this salad was at a church potluck.  The pastor's wife had brought it, and when I asked her what it was, she called it a Chinese salad.  I was like, "Are you sure?"  Because I was pretty sure that it wasn't Chinese in origin.  But regardless of the name, it's really delicious.  You get a nice crunch from the cabbage, instant ramen pieces, and almonds, and the dressing is enhanced by adding the seasoning packet from the ramen into it.

The secret to keeping the ramen and almonds crunchy is to dry toast them in a pan and mix it in with the rest of the salad just before serving.  And you'll want to heat up the vinegar and soy sauce a bit to make sure that the sugar dissolves into it.

 
Ramen Cabbage Salad
serves 15-20

1 package instant ramen (I usually use Maruchan's chicken flavor)
1/2 cup slivered almonds
3 tablespoons sesame seeds
14 oz. bag of coleslaw mix (I like to get the kind with green and red cabbage and carrots for color)
4 scallions, chopped
3 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons sugar
1/4 cup canola oil
1 tablespoon sesame oil

 
Crumble the ramen into small pieces (I find it easiest to do this while the bag is still unopened).  Save the seasoning packet for the dressing.  Toast the ramen pieces, almonds, and sesame seeds on a dry pan over medium high heat until lightly browned.  Set aside and let cool.

 
Mix the coleslaw mix with the chopped scallions in a large bowl.  Set aside in the refrigerator.

 
In a small bowl, mix the vinegar, soy sauce, and sugar.  Microwave for 30 seconds and stir until the sugar is dissolved.  Pour into a small jar.  Add the oils and ramen seasoning packet.

 
Just before serving, add the toasted ramen pieces, almonds, and sesame seeds to the cabbage mix.  Shake the dressing and toss into the salad.

Next:  Mashed Potato Pizza with Roasted Garlic and Bacon
Previously: Corn Souffle