So, on Easter weekend, I made this salad when some friends of our's (Gary and Carla) were over -- see two posts ago. I have also made this MANY times for our small group. It gets completely eaten many times. It's a recipe that comes from my mother, and it has become a definite family favorite. It's used at MANY "Koehn Gatherings."
Oriental Cabbage Salad
1/2 Head Cabbage, Chopped
1/4 C. Chopped Green Onions
1 Package Ramen Noodles, Chicken Flavor
1 small package slivered almonds
2 Tbsp. Sugar
3 tsp. vinegar
1/2 C. Oil (I use olive oil)
Salt & Pepper
Seasoning Packet from Ramen Noodles
First, the ingredients....
**If you're wondering about the little white bowl -- it has the sugar in it.
**I cheat a bit. Rather than buying a head of cabbage, I buy the bagged cabbage. That way, I don't have to chop. My mom, however, does think that the salad seems fresher if you chop the cabbage yourself.
Next, make the dressing. Let it set in the refrigerator for 2-3 hours. I use this GREAT container from "Tupperware."
**For those of you who have been around Marc much, you know that he LOVES pepper. Therefore, I use quite a bit of pepper in my dressing. I do not use any salt. Use what your tastebuds desire.
Then, toast the almonds on a cookie sheet. Set the oven to 350 degrees. Toast them for 5-10 minutes. BE CAREFUL! They burn easily. Definitely set a timer.
Now, chop the onions.
Then, put the cabbage and onions in a bowl. Store in a refrigerator until ready to use.
After the almonds are done toasting in the oven and are cooled, put them in a sealable container until ready to use. Then, break up the Ramen noodles into a sealable container until ready to use.
Broken Ramen Noodles
Almonds and Ramen Noodles in Sealable Containers
Now, right before you're serving it....dump the Ramen Noodles and Almonds into the salad (mixture of cabbage and green onions). Lastly, add the dressing, and toss. STIR THE DRESSING BEFORE ADDING TO SALAD! THE SUGAR SETTLES TO THE BOTTOM!
Here's the finished product.
**Note #1: This salad does NOT keep well. So, try to eat most of it. The Ramen Noodles get a bit soft for the next day.
**Note #2: I have made 1/2 a salad for Marc and myself. Then, I'll bake some chicken breasts to put on top of it. VERY TASTY!
Now, Debby, I know you have a similar recipe, and I thought I had it in my book. I cannot find it. Perhaps you could put the recipe on your blog :)
Visiting the Philbrook Museum of Art in Tulsa
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