I had picked up a head of cabbage, thinking to turn it into an Indian-seasoned thing I used to make, but that makes a LOT, and Rich was out of town. Then I was thinkin’; mebbe soul rolls? Nope. Then, I came across a recipe on BigOven.com, which called for cabbage, ramen noodles, AND the seasoning packet (unlike Asian Salad, which just uses the ramen). As it happened, I had a bag of leftover toasted ramen noodles and sunflower seeds in the fridge, and more than enough seasoning packets in the cupboard, so this seemed like the way to go!
INGREDIENTS
Salad:
•1/2 head cabbage, shredded
•Scallion or red onion, sliced
•1 pkg ramen noodles, crushed
•2 tbsp sunflower seeds
•Shredded carrot
•Persian cucumber, sliced
Dressing:
•2 tbsp sugar
•Ramen seasoning packet (Chili flavor)
•1/2 tsp seasoned salt
•1/2 tsp salt
•1 tsp pepper
•3 tbsp rice vinegar
•1/2 cup canola oil
First off, as I noted above, I had leftover toasted ramen noodles and sunflower seeds in the fridge, so I didn’t bother opening a new packet and crushing it. I did, however, add additional sunflower seeds straight from the bag.
Now, for the dressing. Add the sugar, seasoning packet, salts, and pepper to a blender jar with the rice vinegar and give it a good whizzz.
With the blender running, slowly add the canola oil through the feed slot until the dressing has emulsified nicely. Don’t bother transferring it to another jar, you’ll be needing it soon.
Now, toss the shredded cabbage with the noodles and veggies in a large bowl to combine, then pour the dressing over all and toss to combine.
Nice salad, and a tasty change from regular cole slaw. This salad will keep nicely, dressed, for a day, tho’ after that it gets a bit wilted, so you’re good for one round of leftovers. If you want to bring it to a pitch-in, just pack the dressing and salad separately and do the last toss on site; I thought mine was good from the start, but mebbe just a little bit better the next day; try it yourself and see what you think.
Now, for that last half head of cabbage…