The Best Thing that Ever Happened to Cabbage

Round two of the National Salad Month recipe-fest commences today!  (Don’t worry if you’re less than enthused, this won’t go on forever.  Just the month of May.)

Last week I made grape salad (which is by all accounts, more of a dessert).  Today I’m giving you the recipe for one of my favorite salads ever:

And it’s so easy.  And delicious.  And borderline nutritious?  It’s got cabbage in it if that’s any consolation… and that, my friends, is a vegetable.

 

Here’s what you’ll need…

•  1 pkg. coleslaw mix (or 1 stalk of Bok Choy or Napa)
• 3 green onions, chopped
• 1 pkg. Ramen noodles, crushed (no seasoning packet needed)
• 1/2 c. sunflower seed kernels
• 1/4 c. slivered almonds
• vegetable oil

For the dressing:

•  1/2 c. sugar
• 1/4c. red wine vinegar
• 2 T soy sauce

For the salad:

1. Combine the dress ingredients, whisking together until the sugar is dissolved.  Set aside.
2. Coat the bottom of a pan with vegetable oil and toast the crushed Ramen noodles and nuts on medium heat.
3. After the Ramen nut mixture has cooled, combine it with the coleslaw mix and the green onions.
4. Add the dressing, tossing the salad until everything is coated.

Surprisingly, this stuff is good the next day (I originally thought it would be soggy and wilted, but cabbage is a little tougher).

Yummy!

***Feeling festive for National Salad month?  Check out my previous post here: Grape Salad

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