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Cabbage Salad with Ramen Noodles
from the kitchen of Sharmagne Leland-St. John

1 head of cabbage, finely chopped
4 green onions, finely sliced
3 tablespoons olive oil
1/2 cup sliced or slivered almonds
3 tablespoon sesame seeds
1 package ramen noodles, crushed
1/2 package ramen seasoning

Vinaigrette
1 teaspoon soy sauce
3 tablespoons white vinegar
2 tablespoons sugar
1/2 cup regular oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large bowl, mix the cabbage and onions. In a second bowl, whisk the
vinaigrette. Pour the vinaigrette over the cabbage and onions. Marinate
at least an hour, ideally overnight.

In skillet, saute the almonds and sesame seeds in the olive oil, until
lightly browned. Crush the ramen noodles into very small pieces. Add to
the skillet. Stir frequently until lightly browned. Sprinkle with ramen
seasoning and stir thoroughly.

Just before serving, add the noodles and nut mixture to marinated cabbage
and toss to thoroughly coat all of the noodles.

Editor's Note:

I learned this recipe from Cameron Hanson at a Transistion Tuesday Pot
Luck Dinner she hosted in her home.

She said, "I have nostalgic feelings associated with this recipe, as my
5th grade teacher brought this salad to my house during an end-of-school-year
dinner party.



 

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