"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ramen Noodle Crunchy Cabbage Salad Recipe

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This recipe for Ramen Noodle Crunchy Cabbage Salad, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Potvin
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 packs of beef Ramen Noodle Soup mix
1 cup slivered almonds
1 cup sugar
1 cup sunflower shelled sunflower seeds
3/4 cup or less of vegetable or olive oil
1/2 cup scallions
1 bag of cole slaw cabbage mix

Directions:
Directions:
Break up Ramen noodles from package and roast on baking sheet for 8-10 minutes at 350, then roast almonds and sunflower seeds for 5 minutes. Mix the oil, sugar and beef packets in a small bowl. In a larger bowl, combine the cabbage, ramen noodles, almonds, sunflower seeds. Pour the oil mixture over the salad, mix well. Top with scallions.

Serves: 8

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This salad is always a hit at parties...makes a great summer salad.

 

 

 

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