Crunchy Cabbage Ramen Salad

Since we were having something that was just sinful like the fried tilapia, I didn’t really want to fry potatoes to go with it, but I didn’t think a plain ol’ salad would pair well with it either. So Jade and I decided to try out this recipe from, believe it or not, the package of Ramen noodles that is a staple at our house. It was actually pretty good, it provided the crunch to go with the fish, but not too heavy or too sweet like regular coleslaw.

4 cups finely shredded cabbage

3 tablespoons toasted sunflower seeds

1 package chicken flavored Ramen Noodles (broken or crushed)

DRESSING:

3 tablespoons white vinegar

1 Ramen seasoning packet

1 teaspoon dijon mustard

2 tablespoons sugar

1/4 teaspoon ground black pepper

1/4 cup Extra Virgin Olive Oil

2 teaspoon chopped cilantro

Combine cabbage, broken noodles, and sunflower seeds. Whisk dressing ingredients, adjust seasoning as necessary, and toss with cabbage mixture just before serving.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

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