Tuesday, April 8, 2008

Crunchy Cabbage Salad

Crunchy Cabbage SaladHow did I do?

Elizabeth-W graciously put her recipe of Crunchy Cabbage Salad up on her blog for me to try. I must have been living under a rock somewhere, because I've never eaten or even heard of this salad before. And that's just a little sad.

It tastes wonderful and was super fast and easy to prepare. Our family gives it 5 thumbs-up. The red grapes definitely complete this salad. I wouldn't change a thing except maybe to put the noodles on the side so that it keeps better for lunch the next day. It makes plenty of salad, so invite your friends over for a no-sweat meal.

Thanks again EW for putting this up, do you have any other recipes I should try? How about you people who are lurking (reading, but not commenting)? I love to try new recipes, so please - hook me up! Thanks.

Since her site has gone private, I thought I'd post her recipe here:
Crunchy Cabbage Salad

1/3 Cup vegetable oil
1/4 Cup sugar
3 TBS rice vinegar
seasoning packet from ramen noodles (I prefer chicken)
16 oz pkg cole slaw mix
small package shredded carrots
3-4 diced green onion
2 TBS toasted sesame seeds
1/2 Cup toasted sliced almonds
1 pkg ramen noodles, broken/uncooked
1-2 cups chopped, cooked chicken (get a rotisserie chicken and safe yourself a little work)
1-2 Cup red seedless grapes. If you're cruel, I guess you could use the seeded kind.

Combine oil, sugar, vinegar, and seasoning from noodles in a large bowl and whisk until combined. Add cabbage/slaw, carrots, seeds, green onion, and chicken--toss to combine. Cover and refrigerate until ready to serve. When ready, add noodles, almonds, and grapes. Toss and serve. The recipe I have calls for a 1/2 tsp of salt, but I think the ramen seasoning is salty enough. You may want to add it, though. The recipe also calls for a 1/2 cup of oil, not a third. I think the 1/2 cup was too much, so I added the small bag of carrots, and I still think it isn't too dry.

Crunchy Ramen Cabbage Salad

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