October 14, 2011: Ramen Noodle Cabbage Salad Recipe

I first tasted this recipe at one of our women’s Bible study meetings, courtesy of the wonderful Linda Davis (thank you Linda!!), but apparently it’s been around awhile. I fell in love with the Asian flavors. I was able to easily find the recipe online but had a concern over the extra calories added by butter. I decided to make a slimmed down version packed with lots of flavor and this is what I came up with. And since October is National Pasta Month, this recipe is perfect to include right now!

Ramen Noodle Cabbage Salad

½ head Napa cabbage

2 green onions, sliced on the diagonal

1 T. sesame seeds, toasted (toss them in a heavy skillet on medium heat for a few minutes)

2 T. sugar

2 T. rice wine vinegar

1 T. sesame oil

1 T. water

Seasoning packet from ramen noodles

1 package ramen noodles, Oriental flavor

Slice the cabbage head in half and remove base; slice the green leaves thinly. Combine cabbage with remaining ingredients, except ramen noodles, in serving bowl. Refrigerator for at least an hour to allow flavors to blend. Just before serving, crush the noodles in the packet and add to the salad (if you want them crispy; if you prefer them soft, add right away, before refrigerating).

Serves 4

Tip: If you want to make this into a main dish, simply add cooked, shredded chicken breast meat.