I am so excited for you to try this easy to make recipe! It is one of my absolute favorite salads! I cannot take credit for the recipe, this one was passed onto me from my mom and I am now sharing it with you!
Another awesome thing about this salad is because it is cabbage-based, it stores well and doesn’t get soggy for a few days. Typically, I will make this salad for lunch and then later in the night add a chinese chicken to it for a bit of a heavier dinner. Then I will use any leftovers for lunch the next day and it is just as delicious as day-1!
This salad is also delicious as a side with burgers if you are going to a cookout and you were asked to bring a side dish.
Here are the ingredients you will need:
- 1 cup sliced almonds
- 1 cup salted roasted sunflower seeds
- 1 package of ramen noodles
- ⅓ cup of oil
- ⅓ cup white vinegar
- ⅓ cup of cane sugar
- Chopped cabbage (mostly green, some red if you would like). Here are your cabbage options:
- 1 head green cabbage chopped (I don’t use the core/middle of the cabbage head)
- ¾ head of green cabbage and ¼ head of red cabbage chopped
- 1 large bag of shredded cabbage or 2 small bags of shredded cabbage (buying it shredded makes this recipe even easier if you’re looking for a quick lunch option)
Step 1: Before opening the package, mash your ramen noodles. You will want to break the ramen noodles up very small but do not do this too aggressively or you will pop the bag and your crushed pasta will spill out. You can wrap the package in another ziplock bag if you are worried about it breaking while you crush the noodles.
Step 2: Prepare your dressing. In a small bowl, combine ⅓ cup of sugar, ⅓ cup of oil, and ⅓ cup of white vinegar along with the ramen noodles seasoning packet. Stir well until sugar starts to dissolve. Allow your dressing to sit while you prepare the rest of the salad, this will give the sugar a bit more time to dissolve.
Step 3: In a large bowl (good for mixing) add your chopped cabbage, 1 cup of salted roasted sunflower seeds, the package of crushed ramen noodles, and 1 cup of sliced almonds.
Step 4: Return to your dressing, give it a few more stirs to make sure the sugar has dissolved then pour the dressing over your large salad bowl and mix until the cabbage is well-coated in dressing.
Step 5 (Optional): Refrigerate for 30+ minutes, stir when you remove. I like to do this step to give the noodles a little time to soften and absorb the dressing, however, you can skip this step if you would like and your ramen noodles will be similar to the texture of a crouton. This is a rare salad that gets better when it has had a little time to sit.
I hope you enjoy this recipe, it takes me about 5 minutes to prepare if I am using pre-chopped cabbage and 10 minutes if I am preparing the cabbage myself so I love to have the ingredients on hand for this recipe!