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Light Ramen Cabbage Salad Recipe

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

Mary Siegel
Added: Tuesday, July 8, 2008


2 tablespoons canola oil
1 teaspoon sesame oil
1 tablespoon honey
3 tablespoon rice vinegar
1/2 seasoning packet from the ramen noodle package
1/4 cup apple juice or juice from canned mandarin oranges

1/3 cup sliced or slivered almonds, toasted
3 green onions, chopped (white and green part)
8 cups shredded cabbage
1 package (3 oz) Oriental flavored Ramen noodles
2 roasted or grilled chicken breasts, diced or cut into 2 inch long strips
2 tablespoons sesame seeds, toasted
1/2 cup drained mandarin oranges, canned in juice

Combine dressing ingredients in a small food processor bowl or small mixing bowl and pulse or beat until well blended; set aside.

Combine almonds, green onions, cabbage, dried ramen noodles, (crunched up into small pieces with your hands) and chicken, if desired, in a large bowl and toss to mix well. Drizzle dressing over the top of cabbage salad and toss to blend all ingredients well. Sprinkle sesame seeds over the top and garnish with mandarin oranges, if desired.

Serve immediately or cover bowl and keep in refrigerator until needed (ideally within a few hours). Ideally add the ramen noodles right before serving.

Number Of Servings:
Number Of Servings:




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