Cabbage and noodle salad features a sweet and sour dressing mixed with coleslaw and crunchy almonds.
Combine all salad dressing ingredients in small bowl; mix well. Set aside.
Melt butter in 10-inch skillet until sizzling; add broken ramen noodles and almonds. Cook over medium heat, stirring occasionally, 2-3 minutes or until almonds and noodles are lightly toasted. Drain on paper towels.
Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated.
Dietary Fiber: 2g
Easy to make and vanishes every time I make it. If there are leftovers add cold chicken for a great lunch or light dinner. Substitue seseme oil for the olive and rice vinegar for the apple cider vinegar for an Asian twist. I throw some toasted sesame seeds in as well (1-2 T).
My family loved this salad!
I LOVE this recipe! It's a great summer type salad. It's crunchy and sweet/tart. Super easy to make, and simple to prepare ahead of time and assemble at serving time. A great compliment to burgers, brats, hotdogs, chicken or even ribs. I serve this year round. EVERYONE loves it! Give it a try
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/985
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