Crunchy Noodle Salad *award Winning*


Junior Member
1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
1 bunch green onion, chopped
4 ounces sesame seeds, toasted (optional)
4 ounces slivered almonds, toasted
1/2 cup vegetable oil (or sesame, olive oil will get solid in refrigerator)
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/4 cup sugar (or Splenda)


1 Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
2 Mix cabbage, sesame and almonds together in a large bowl.
3 Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
4 Refrigerate seperately until ready to serve.

5 When ready to serve:.
6 Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
7 Pour dressing over cabbage and noodles and mix well.
8 NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
9 Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

Read more: