I was excited to do cabbage this week because that is an ingredient I really like. I'm not exactly sure where I got this recipe (some sort of recipe exchange perhaps?) but it was in my recipe file, so I used it. I hope you can follow my train of thought as I go through the recipe. If not, I am truly sorry and I love you all.
1/2 head cabbage, cut up ( I used a whole head because my cabbage was small and I wanted more!)
1 pkg. Top Ramen noodles, chicken flavor, raw (I used teriyaki chicken flavor because I forgot to buy the regular chicken kind and that was all I had in my pantry. It was actually left over from an object lesson in feeding the missionaries or something. It may have been multiple years old, I'm not really sure. Here's the pic if you don't believe me)
4 green onions (I omitted the onions entirely because I hate them. But if you like onions, go for it!)
1/2 c. slivered almonds
2 T. sugar
3 T. white vinegar
1/2 c. salad oil
1/4 tsp. pepper
Flavoring from Top Ramen noodles
Brown almonds in oven at 350 degrees for 10 minutes. (Watch these almonds like a hawk! Do not let them burn. If you can smell them cooking you may already be too late. Please learn from my experience) Mix cabbage, noodles (break up with hands) (I actually broke them while still in the bag using my meat tenderizer. It's all about multitasking in this kitchen.) chopped onions (or not) and almonds. Just before serving, pour dressing over mixture and toss.
I really liked this salad. It worked great as a side for the ever healthy grilled hot dogs that were our main course and it was light and crisp. I think I have had it before with chicken mixed in which would also be nice because it did feel a little bare with the onions left out. I would give this four stars **** but only because I don't think it's quite fancy enough for a dinner party, not because of the taste.
It didn't look quite so pale and sickly in real life, I promise. This is not the Edward Cullen of salads.