Crunchy Cabbage Salad Recipe

This recipe is an upscale Chinese Chicken Salad with toasted pumpkin, sesame and sunflower seeds along with the traditional ramen noodle. Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Ramen noodles get a bad rap. Many of us enjoyed them while in college since they were cheap, filling
food. But, now that we’re all grown up, we are far too sophisticated to eat lowly ramen noodles. I beg to
differ. Ramen noodles can be eaten raw or cooked and the “bad-for-you” part of the soup mix is the flavor
packet, which is filled with MSG and sodium. So, toss those little packets and you are left with simply
noodles.

I love the crunch of uncooked ramen noodles and when mixed with nuts and seeds then toasted,
this mixture can be a nutritious trail mix or topping for salad. Ramen noodles can be sweet or savory. I use
cooked ramen noodles in yakisoba and lo mein as a substitute for rice.
Cabbage is another thrifty veggie that is full of vitamins and minerals. Cabbage can be enjoyed raw, as in
a cole slaw, or cooked. Cabbage can be sweet or savory, just like the ramen noodles. So, they pair nicely
for a meal that can be served for just cents per serving. My Crunchy Cabbage Salad is perfect with grilled
chicken or pork…great for this time of year when we are grilling out. For an easy main dish, just slice the
meat thinly and serve atop this Asian-inspired crisp salad. Revisit ramen noodles and give them a chance
in this recipe…you’ll be glad you did.

Crunchy Cabbage Salad

2 packages ramen noodle soup mix
½ c. sunflower seeds, untoasted
½ c. pumpkin seeds, untoasted
3 T. sliced or slivered almonds, untoasted
1 T sesame seeds, untoasted
½ c. sugar
2 T. olive oil
¼ c. cider vinegar
2 T. soy sauce
2 T. sesame oil
½ head of cabbage, shredded (or 1 bok choy, chopped)
5-6 green onions, chopped

Remove and discard flavor packets from soup mixes; crumble noodles. Combine noodles, sunflower seeds,
pumpkin seeds, almonds, and sesame seeds; spread on a baking sheet and bake at 350 degrees for 6-8
minutes or until golden brown. Set aside to cool. Bring sugar and next 3 ingredients to a boil in saucepan
over medium heat. Remove from heat; cool; add sesame oil.

Combine cabbage and green onion in a large bowl; drizzle with sugar mixture; add ramen noodle mixture,
tossing well. Serve immediately.