Ingredients
|
1 head of green American cabbage, finely shredded
3-4 stalks of green onion, finely chopped 1 bag of shredded carrots 1 package (6 ounces) of sliced almonds, ideally toasted 1 pkg GGE original flavor ramen snacks OR 1 package Wonton strips from the salad aisle |
Dressing
A little less than ⅓ cup of white sugar ⅓ cup white (American) vinegar 1-2T of black sesame seeds -->This for mostly for color, and white ones are OK too Fresh cracked black pepper, to taste About ¼ cup of canola oil, just enough to hold it together A splash of sesame oil for fragrance |
What To Do
Toss cabbage, green onions, shredded cabbage and almonds together in a large salad bowl.
In a separate bowl, whisk dressing ingredients together, tasting as you go with the pepper. Pour over salad and toss.
Add the ramen noodles and toss again.
In a separate bowl, whisk dressing ingredients together, tasting as you go with the pepper. Pour over salad and toss.
Add the ramen noodles and toss again.
Notes
- The OG recipe used a discontinued Nissin pre-flavored ramen. I prefer to use the flavored GGE snacks vs. the dried ramen cakes because the flavor and color is closer to what my Mom made.
- It is important to add the ramen crunchy part after dressing the rest of the salad. Otherwise, the noodles get soggy too quickly.
- If you are planning for leftovers, serve the ramen crunchies on the side so they don't go gross and soggy in the fridge the next day.
