Cabbage Ramen Salad

This crunchy cabbage ramen salad is a perfect side dish with its fresh veggies and savory flavors. The ramen adds a satisfying crunch, and the sweet-tangy dressing pulls it all together for a refreshing salad that’s perfect for any meal.

A family favorite, passed down from Irene Gammell.

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Cabbage Ramen Salad

A simple cabbage ramen salad made with shredded cabbage, green onions, sunflower seeds, and a tangy dressing. It’s a great side dish for barbecues, picnics, or weeknight dinners.

Ingredients

• 1 head of cabbage shredded
• 4 pkg ramen soup remove seasoning
• green onions diced (to taste)
• 1/2 cup slivered almonds
• 1/2 cup sunflower seeds
• 1/4 cup granulated sugar
• 6 Tablespoons rice vinegar
• 3 teaspoons Accent optional
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup oil (vegetable or sunflower)

Instructions

• Shred the cabbage and dice the green onions. Combine in a large mixing bowl.

  In a small bowl, mix the sunflower seeds and almonds with 2 tablespoons of the oil.

  Heat the oil mixture in a pan over medium heat, stirring until lightly browned (about 3–4 minutes).

  Boil enough water to cover the ramen noodles, then add the noodles. Cook for 1-2 minutes until softened, then drain and let them stand for a few minutes.

  In a separate bowl, whisk together the rice vinegar, sugar, salt, pepper, and any remaining oil.

  Once the noodles and oil mixture have cooled, add them to the cabbage mixture. Pour the dressing over the top and toss to combine.

  Let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

• The salad can be made ahead of time and refrigerated for up to 24 hours.
• For a variation, you can add toasted sesame seeds or shredded carrots.
• If you prefer a sweeter dressing, add more sugar to taste.