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Cabbage and ramen noodle salad features a sweet and sour dressing mixed with coleslaw and crunchy almonds.
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Dressing
13 cup extra-virgin olive oil
13 cup sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
Salad
14 cup Land O Lakes® Butter
1 (3-ounce) package ramen noodles, broken into pieces (do not need seasoning packet)
14 cup slivered almonds
1 (14-ounce) bag (about 6 34 cups) coleslaw mix
12 cup sliced green onions
STEP 1
Combine all dressing ingredients in small bowl; mix well. Set aside.
STEP 2
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.
STEP 3
Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated.
STEP 4
Store any leftovers covered in refrigerator up to 2 days.
Leafy greens, veggies and buttery croutons combine to make any number of refreshing main dish and side salads. Worthy of entertaining, they will also make any weeknight feel like a special occasion.
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