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:
- Combine the dress ingredients, whisking together until the sugar is dissolved. Set aside.
- Coat the bottom of a pan with vegetable oil and toast the crushed Ramen noodles and nuts on medium heat.
- After the Ramen nut mixture has cooled, combine it with the coleslaw mix and the green onions.
- 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).
***Feeling festive for National Salad month? Check out my previous post here: Grape Salad