Chinese Cabbage Salad
This is one of my favorite dishes that Peggy makes! It's cool and crunchy and has an amazing dressing.
Ingredients
- 1 medium to large cabbage (6-8 cups shredded)
- 1 package ramen noodles, chicken flavored
- 4-5 green onions including green tops, sliced or chopped
- ½ cup sunflower seeds, toasted
- ½ cup sliced almonds
Dressing:
- ½ cup salad oil
- 3 Tbsps rice vinegar
- 2 Tbsps sugar
- ½ tsp salt
- ½ tsp black pepper
Directions
- Shred cabbage to desired coarseness. Crumble ramen noodles with your fingers and add to cabbage.
- Toast sunflower seeds in a sauté pan and cool before adding to the cabbage mixture. Add chopped green onions and sliced almonds.
- Mix together the other ingredients, including the seasoning package from the ramen noodles. When well mixed, add to cabbage mixture.
- Can serve immediately or cool, as desired.
Notes
- This salad lasts several days in the refrigerator, but the dry noodles will soften over time.
Source: Peggy