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Ramen Noodle Salad

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"Sweet, tangy and crunchy salad."

Serves 8 | Prep Time 15 mins | Cook Time

Why I Love This Recipe

A sweet, tangy crunchy salad that makes a great side dish. We like it with chicken and sometimes just add the chicken right into the salad.

Ingredients You'll Need

2 Tbsp butter
3 oz package ramen noodles, seasoning packet removed
1/2 cup slivered almonds
3 Tbsp sesame seeds
1 and 1/2 lbs Napa cabbage, about 8-10 cups shredded
1 bunch green onions, sliced thin, about 1/2 cup
1/2 cup light flavored olive oil
1/4 cup plain white vinegar
1/2 cup white sugar
2 Tbsp low-sodium soy sauce


To make the dressing: Combine the oil, vinegar, sugar and soy sauce in a jar and shake until the sugar has dissolved

Next the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet

Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool

Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately

Pairs Well With

Grilled or rotisserie chicken

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