1 package pre-shredded cabbage (sometimes I buy an organic cabbage and shred it also)
1 package Ramen noodles
1/2 cup rice vinegar
2 Tablespoons olive oil
2 teaspoons sugar
1 small package sliced almonds
1/2 cup roasted (shelled) sunflower seeds
1. Toast the almonds under the broiler in your oven until light brown. Careful! This goes fast.
2. In a small bowl, whisk together the seasoning from the Ramen noodles, vinegar, oil and sugar.
3. Crunch the Ramen noodles up very small. Combine in a large bowl with cabbage, almonds and sunflower seeds.
4. Pour mixture from step 2 over this. Refrigerate for at least two hours.
If you like your noodles with a little extra crunch, reserve them and then add about 1/2 hour before serving. Enjoy!
Therefore, with minds that are alert and fully sober, set your hope on the grace to be brought to you when Jesus Christ is revealed at his coming. 1 Peter 1:13
Love,
xoxo
We make this recipe for potlucks and get-togethers. So yummy!!
ReplyDeleteI make this all the time but never put sunflower seeds..may try that next time!
ReplyDeleteAdd sliced roast chicken and you have another meal for the carnivores out there. I took this to a quilt meeting and am lucky to still have the glazing left in the bottom of the bowl. Good recipe!
ReplyDeleteA classic recipe. I toast the noodles when you've crunched them up with a couple of dabs of butter on them. We add them just before eating so they are nice and crunchy. I haven't toasted the almonds before, might have to give that a go. Funny how recipes change as they get passed around!
ReplyDelete