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chef Nicole

As I was eating my cabbage salad lunch earlier today, I thought, “This is so good, everyone deserves to know how to make this.” It’s simple, light, yet filling. And very yummy.

Cabbage Salad

Salad Dressing
1/3 c. sugar
1/3 c. vinegar (rice or white)
1/3 c. oil (vegetable or canola)
1 T. soy sauce
1 tsp. sesame oil

Shake together in a jar.

Crunchy Salad Topping
1 package Ramen noodles (I prefer chicken flavored, but you can use whatever)
3-5 oz. slivered almonds

Break ramen noodles into small pieces and throw into saute pan. (I just break the noodles in the package — it’s much easier). Toss in the almonds. Warm a little to release the oils (it makes the seasoning stick better) and pour in the ramen noodle seasoning. Stir and brown noodles and almonds a little. Turn off heat. Put to side.

Putting it all together
cabbage
green onions

Chop some regular green cabbage — as much as you want to eat. Slice and dice a green onion or two, and throw on the top of the cabbage. Next, add as much crunchy topping and salad dressing as you want. Really, this is entirely up to you.

The dressing can be kept in the fridge until the next use. The toppings keep very well in a baggie in the cupboard. I love this salad because it works great for making individual lunches. I know this working girl can only handle so many sandwiches.