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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I make this salad a lot now that I'm in university. The noodles and the cabbage are very cheap, and it's one of those dishes that gets better the longer it sits in the refridgerator. Ingredients:
1 small head of cabbage, shredded |
2 package ichiban/ramen noodles |
1/2 cup slivered almonds, toasted |
2 tbsp sesame seeds |
1 can baby corn, drained |
1 package ichiban/ramen soup mix, slightly crushed |
1/2 cup vegetable oil |
1/4 cup rice vinegar |
1 tbsp white sugar |
1 tbsp soy sauce |
1 tsp black pepper |
1 tbsp teriyaki or fish sauce |
Directions:
1. In a large bowl, mix together the first five ingredients.
2. In a smaller bowl, blend the remaining ingredients to make the dressing.
3. Pour the dressing over the ingredients, tossing to coat.
4. Let the salad sit in the fridge for at least two hours before serving.
5. You can top with roasted chicken to make this more of a main course. Shrimp would also be a nice addition.
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