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Crunchy Ramen Noodle Salad
Cabbage and ramen noodle salad features a sweet and sour dressing mixed with coleslaw and crunchy almonds.
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Ingredients
Dressing
1
3 cup extra-virgin olive oil1
3 cup sugar2 tablespoons cider vinegar
1 tablespoon soy sauce
Salad
4 cup1 (3-ounce) package ramen noodles, broken into pieces (do not need seasoning packet)
1
4 cup slivered almonds1 (14-ounce) bag (about 6 3
4 cups) coleslaw mix1
2 cup sliced green onionsHow to make
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STEP 1
Combine all dressing ingredients in small bowl; mix well. Set aside.
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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.
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STEP 3
Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated.
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STEP 4
Store any leftovers covered in refrigerator up to 2 days.
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