Cabbage Salad Vinaigrette With Crunchy Noodles |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 24 |
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A staple at potlucks once I started bringing it. Very different from the usual cabbage salads. From my friend Maribeth who got me hooked. Try it! Cook Time is chilling time and to save time I always buy the packaged cabbage mix. Ingredients:
4 1/2 cups shredded red cabbage or 4 1/2 cups green cabbage |
5 green onions, thinly sliced including tops |
1 (11 ounce) can whole kernel corn, drained |
1 (9 ounce) package frozen peas, thawed |
1 jar whole baby mushroom |
3 ounces chicken-flavored ramen noodles, with seasoning packet |
1/4 cup tarragon vinegar |
1/4 cup olive oil |
3 tablespoons sugar |
1/2 teaspoon pepper |
1/2 cup slivered almonds, toasted |
2 tablespoons sesame seeds, toasted |
Directions:
1. Mix together the vegetables, (1st 5 ingredients) in a large serving bowl.
2. Combine vinegar, oil, sugar, pepper and the seasoning packet from the noodles together in a separate bowl.
3. Mix together with the vegetables and refrigerate 2 hours.
4. Right before serving, break the dry noodles up into pieces and add to the salad along with the almonds and seeds.
5. Serve immediately.
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