Crunchy Noodle Salad Recipe

Crunchy Noodle Salad Recipe


Crunchy Noodle Salad Recipe Ingredients:

2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
4 ounces sesame seeds toasted (optional)
1 bunch green onion chopped
1/2 cup vegetable oil (or sesame, olive oil will get solid in refrigerator)
4 ounces slivered almonds toasted
1/4 cup sugar (or Splenda)
1/3 cup white wine vinegar or 1/3 cup cider vinegar

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Crunchy Noodle Salad Recipe Preparation Instructions:

Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool. Mix cabbage, sesame and almonds together in a large bowl.
Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended. Refrigerate seperately until ready to serve. When ready to serve:.
Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
Pour dressing over cabbage and noodles and mix well.
NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
Toasting the seeds and nuts brings out the flavour. You can also add the RAW noodles to the toasting step for more added flavour.

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