Saturday, August 3, 2013

cabbage salad

this is one of my favorite salads. i remember eating it a lot when i was growing up and always loving the big chunks of uncooked Top Ramen in it. i first posted about this salad when i made it for ezra's baby blessing, but never got around to posting the recipe. well, here it is! {8 months later, eeeesh.}

cabbage salad

1 package Top Ramen - chicken flavor
1/2 head of cabbage, diced
4 green onions, chopped
1 c slivered or sliced almonds, candied and toasted {see below}
2 T sesame seeds


1 t salt
1/2 t pepper
2 T sugar
2 T apple cider vinegar
1/2 c vegetable oil
chicken flavoring packet from Top Ramen

start by chopping up your cabbage. i usually chop up the entire head of cabbage and save half of it for later in the week.

next up, the green onions.

then add your almonds to a pan on medium heat with 1-2 T sugar.

stir continuously until they look like this:

remove from heat, dump almonds onto a plate to cool.

crumble the Top Ramen noodles and add it to the bowl. i usually just hit the unopened bag on the edge of the counter a few times to break it up into pieces.

assemble dressing ingredients.

i use a mason jar because i don't have a fancy salad dressing shaker. this works just fine.

shake well and add to salad. i don't usually add the whole thing, just enough to taste right.

if you don't have any sesame seeds on hand, a little of this goes a long way.

toss and enjoy!

this salad is also REALLY good with shredded rotisserie chicken. i've even added some cubed steak before and it was really tasty. if you ever make this, let me know what you think!


  1. Looks delicious! May I ask, if you hydrate the noodles before crumble them, and let them cold before put on the bowl?
    Thank you so much for sharing!

    1. hey sara! no hydrating needed, they're good crunchy and the dressing tends to soften them up too.


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