Ingredients
Salad Mix
- 1/4 cup butter
- 2 packages beef Ramen noodles, crushed
- 1 cup chopped green onions
- 1/2 cup sliced or slivered almonds
- 1 small head of cabbage (about 4 cups), thinly shredded
Dressing
- 1/2 cup sesame seed oil (or olive oil)
- 1 tablespoon soy sauce
- 1/2 cup sugar
- 1/3 cup rice vinegar
Instructions
- Brown the noodles mixture: Crush the ramen noodles into small pieces. In a large skillet, melt the butter over medium heat. Add the crushed noodles, sliced almonds, and chopped green onions. Cook, stirring frequently, until the noodles and almonds are lightly browned. Remove from heat and stir in the beef seasoning packets from the ramen packages to coat the mixture evenly.
- Prepare the cabbage: Thinly shred the cabbage using a knife or a food processor. If short on time, use pre-shredded cabbage from the store.
- Make and toss the dressing: In a bowl, whisk together the sesame seed oil, soy sauce, sugar, and rice vinegar until the sugar dissolves and the dressing is well combined. In a large salad bowl, combine the shredded cabbage and the cooled ramen noodle mixture. Pour the dressing over everything and toss thoroughly to coat all ingredients evenly. Serve immediately for best texture and freshness.
Notes
- For a vegetarian version, omit the beef seasoning and substitute with vegetable broth powder or additional soy sauce.
- This salad is best served fresh; if made ahead, keep the dressing separate until just before serving to maintain crispness.
- Feel free to add shredded carrots or chopped bell peppers for additional color and flavor.
- Substitute almonds with chopped peanuts or cashews for a different nutty texture.
- Adjust the sugar quantity in the dressing to taste depending on your preference for sweetness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired