I recently had an awesome salad at our playgroup Easter get together, and I didn’t get the recipe, so I went ahead and duplicated it on my own. It’s not the same, but it’s very close and VERY good.
1 head of cabbage (medium size, cored, and shredded/chopped)
5 green onions (cleaned and sliced from greens to whites)
1 can of chow mein noodles
1/2 cup of sliced/slivered almonds
1 package of Chicken Flavor Ramen Noodles
1 Tablespoon of Butter
Ingredients for Dressing:
1/4 cup of sugar
1/3 cup of oil (I used vegetable oil)
3 Tablespoons of White Vinegar
1 Tablespoon of Soy Sauce
Flavor packet from Ramen Noodles
1/4 Teaspoon of Black Pepper
- In a covered bowl or jar, mix together the ingredients for the dressing. Set in fridge and shake every hour to get the flavors married together. Make dressing night before.
- Toast the almonds and broken up ramen noodles in a skillet with a Tablespoon of butter, set aside.
- Chop the cabbage and onions and put in large bowl. Pour dressing over top and toss, let sit in the fridge for a couple hours, toss all together every hour or so.
Right before serving, mix in the almonds, ramen noodles, and chow mein noodles. Serve!