"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Ramen Noodle Crunchy Cabbage Salad, by Carolyn Potvin, is from The Sgambati Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
Break up Ramen noodles from package and roast on baking sheet for 8-10 minutes at 350º, 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.
This salad is always a hit at parties...makes a great summer salad.
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