Ramen Cabbage Salad
This flavourful and delicious Ramen Cabbage Salad is loaded with shredded cabbage, bean sprouts, mushrooms, ramen noodles, almonds and seeds, all tossed in a tangy dressing. Makes a big batch.
Servings 10 servings
Ingredients
Salad:
- 1/2 cup slivered almonds toasted
- 2 tbsp sesame seeds toasted
- 1/2 medium sized head of green cabbage shredded
- 2 cups fresh mushrooms sliced
- 2 green onions or scallions sliced
- 2 cups bean sprouts
- 1/4 cup salted sunflower seeds
- 1 3 ounce package instant noodles (ramen, broken up (I like to use the chicken flavour packet))
- 1/2 package of chow mein noodles about 3 cups (I use the Parkay brand)
Dressing:
- 1 package seasoning from the ramen noodles
- 1/2 cup vegetable oil or olive oil
- 4 tbsp soy sauce
- 3 tbsp white vinegar
- 1 tbsp sugar
- 1/2 tsp pepper
Instructions
Dressing:
- Mix together the all of the ingredients for the dressing. I use a hand blender to make the mixture nice and creamy. You can hand mix it, but I find the dressing doesn't mix well this way.
Salad:
- Preheat your oven to 350 degrees F.
- Place the slivered almonds and sesame seeds on a baking sheet, and toast in the oven until they are golden brown, about 5 minutes. Then remove them from the oven and set aside. Make sure to watch them closely so they don't burn!
- In a large bowl mix together the shredded cabbage, mushrooms, sliced onions, bean sprouts, sunflower seeds, toasted almonds and sesame seeds.
- In a separate bowl mix together the ramen and chow mein noodles.
Putting it all together:
- Right before you're ready to serve the salad, pour the dressing over the cabbage salad mixture and toss.
- Then stir in the noodles.
- Serve right away.
- Enjoy!