Good news, college students: those Top Ramen packages you
got sick of have way too many of can finally be put to use!
This is a recipe from my great aunt. She’s been makin’ it for about 20 years and counting for every family gathering – it’s always been a favorite. It’s got that Asian vibe going for it, and some crunch from the almonds, cabbage, and, of course, the Ramen noodles.
(picture from bloatalrecall.blogspot.com)
Let me explain. You open up the package, discard the seasoning packet (bye bye, artificial chicken flavors!), and crunch the block of hard noodles over the salad. It’s like those little crispy bread bits on Asian salads. Not croutons, but…
…what are those called, anyways?
I have no idea.
But it doesn’t matter! And if it does, you can riddle away at the mystery while you munch on a big bowl of this stuff. And while you’re at it, ponder the other mysterious of life like, “Why is February so darn short?” and “What is inside a pizza pocket, anyways?”
Have a great November and enjoy making this recipe!
1 1/2 heads of cabbage
12 green onions, chopped
3/4 cup slivered almonds
3/4 cup sesame seeds
3 packages Top Ramen, crushed and uncooked
1/4 cup + 2 TBSP. Sugar
1 1/2 tsp. Pepper
1 1/2 tsp. Salt
9 TBSP. Rice vinegar
1 1/2 cup oil
- Brown almonds and sesame seeds (start with sesame seeds as they take longer to brown). Mix cabbage and green onions in large bowl.
- A the last minute add almonds, sesame seeds, and Top Ramen (do not use seasoning packet).
- Pour dressing over salad and toss well.