TEXAS PANHANDLE CABBAGE SALAD
There are many recipes that use Ramen Noodles and this is one of the best. Colorful and delicious, this will always be a hit. Serve the salad with grilled meats, brisket or a simple hamburger/hot dog cookout.
Serves 6-8
- 1 large head napa cabbage, halved and thinly sliced
- 1 bunch green scallions, sliced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 bunch fresh cilantro, chopped (optional)
- 3/4 cups slivered almonds
- 1/2 cup sesame seeds (1 bottle)
- 4 tablespoons melted butter
- 2 packages chicken flavored Ramen noodle soup (dry)
Dressing
- 1 cup vegetable or sunflower oil
- 1/3 cup splenda
- 1/8 cup sugar
- 1/3 cup rice wine vinegar
Preheat the oven to 350
Combine cabbage, scallions, bell pepper and cilantro in a large bowl. Refrigerate until ready to use.
In a small bowl toss together almonds, sesame seeds, crushed Ramen noodles and melted butter. Sprinkle with both seasoning packets and toss to mix well. Bake on a cookie sheet for 15-20 minutes or until lightly browned. Cool. This can also be done in advance.
When ready to serve the salad, whisk together the dressing ingredients. Toss cabbage and nut mixture with JUST ENOUGH dressing to lightly coat. Serve immediately.