Family and friends gathered together on a hot, humid afternoon in August 1985, to join in a surprise 40th Anniversary Party for my parents. The cabbage salad, which was new and popular at the time, was quite a hit! I acquired the recipe for my personal collection, and over the years it has become a family favorite for my boys… so much so, they “require” me to bring it and mixed berry cobbler to every church potluck.
With each bowl of “Oriental Cabbage Salad” I prepare, I fondly reminisce over that sunny summer day with my mom and dad.
- 1 pkg. chicken flavored ramen
- 4 cups shredded cabbage
- 4 green onions, sliced
- 2 TBS sesame seeds
- 3 TBS rice vinegar (I use unseasoned)
- 1 TBS sugar
- 2 TBS vegetable oil (I use canola)
- 1/2 tsp. white pepper
- 1/4 tsp. salt
- 1/4 cup slivered almonds toasted in pan
- Break noodles apart; place in colander. Pour boiling water over noodles to soften slightly.
- In large bowl combine noodles, cabbage, onions, and sesame seeds.
- In glass jar with lid or small glass bowl combine seasoning packet from ramen, vinegar, sugar, oil, pepper, and salt. Mix well. Pour over salad and toss.
- Salad can be served immediately for a “fresh” cabbage flavor, or refrigerated several hours for a lightly “marinated” flavor.
- Stir in almonds before serving.
I use an entire average-sized cabbage which equates to doubling the recipe and I occasionally include 1-2 cups of cut-up chicken (depending on what I have) for a main dish salad, which makes a nice amount to satisfy my ever-expanding family.