Roman noodles always remind me of the first days of being out on my own; grown up but broke and spending money on food was the last thing I wanted to do!
Well, years after those days I still have those noodles hanging around in my pantry - just in case all the other food in my house won't do. But...thanks to my Mom she has given me a grown up recipe and I have to tell you everyone loves it! It reminds me of warm weather and cool breezes and it makes me happy because my daughter, Nyla loves it and gobbles it up every time!
Adjust this recipe to your taste (chop cabbage to size you want and dressing according to your sweetness or tanginess that you like).
Here's the quick easy recipe:
Cabbage - chopped
3-4 packages of ramen noodles (broken)
2 bunches of green onions - chopped
Slivered almonds (enough to cover glass dish)
Sesame seeds
Dressing: (adjust to taste)
1 cup of oil (I used less)
6 tablespoons of Rice vinegar
1/4 cup of sugar
Bake sesame seeds and almonds for 10-15 minutes, use cooking spray to keep from sticking.
While almonds & sesame seeds are baking chop cabbage & onions Or buy pre-chopped.
Break up ramen noodles, I like to keep pieces kinda big.
Combine everything, add almonds & sesame seeds after cooled.
Stir dressing real good then add to salad.
Enjoy!!
Crunchy ramen noodles? I love crunchy in my salad! Thanks for sharing!
ReplyDeleteI'm finally getting around to pinning last week's link-ups! Your salad looks great--after college I took a few years separation from ramen noodles. I had too many in the dorm room, but now we have them from time to time! Thanks for linking up with the Tasty Tuesday's Link-up. I have pinned your post to the Tasty's Tuesday's Pinterest Board!
ReplyDeleteThanks for stopping by, this is salad is yummy! :) Michelle
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