This recipe comes from my friend Tara; over the past 6 years she and her family have become a very special part of our lives. Tara and her husband along with my husband and I have been in the same life group through our church these past 6 years. Through this life group we have gotten to know each other and our families, grown in our faith and walked through life together. Besides being part of our life group and friends of ours, they have taken on the role of Sunday school teachers to our children and their daughters babysit our kids. Needless to say, their entire family is special to us.
Ok, back to the salad…at one of our summer life group gatherings Tara brought this Oriental Cabbage Salad and it was delicious, I went back for seconds, or maybe thirds…I don’t recall. 😉 So, of course the next morning I texted her for the recipe. It is pretty simple to make, especially if you buy the already shredded coleslaw mix. This salad is light and crunchy and the homemade dressing is the best. Be sure to give it a try as a side dish or add some chicken and make it a main course, you won’t regret it!
- Dressing:
- ½ cup salad oil
- ½ cup sugar
- ¼ cup white vinegar
- 2 Tbs soy sauce
- 1 reserved packet oriental ramen seasoning
- Salad:
- 1 bag shredded cabbage mix (or cabbage coleslaw)
- 1½ Tbs butter
- 2 pkg oriental ramen noodles, broken up and separated
- ½ cup sesame seeds
- ½ cup slivered almonds
- Mix dressing ingredients together in a separate mason jar (or similar container) and shake/stir until mixed well. Set aside.
- In a large skillet melt butter over medium heat. Add sesame seeds, almonds and ramen noodles stirring and mixing until toasted and starting to brown. Remove from heat.
- In a large serving bowl, place shredded cabbage and toasted mixture. Stir together.
- Just before serving shake dressing until combined and pour over salad and toss well.
Craving some oriental flavors? Try a few of our other recipes!
