Ramen Cole Slaw|
This is our version of the favorite picnic passaround. I am not about to enter the argument about whether the noodles are better added the night before or just before serving - it is up to you and your tastes as to which way you want to serve it. We like it both ways. And often find ourselves splitting the recipe into two bowls and adding the noodles in advance to one bowl and right before serving to the other bowl to satisfy both camps. I bet Martha doesn't have to deal with these types of dilemmas! Depending on what we are serving this dish with and the tastes of those we are serving it to we use just part of a seasoning packet to both packets to season the dish - especially because of how salty it is. If you are worried about sodium, a dash of low sodium soy sauce makes a good replacement for some or all of the seasoning packets and also makes this a vegetarian salad.
2 packages chicken flavored ramen noodles
3/4 cup seasoned rice wine vinegar
6 tablespoons vegetable or canola oil
3 tablespoons sugar
1 teaspoon freshly ground black pepper
1 small green cabbage, shredded
1 small red cabbage, shredded
3 shredded carrots
5 sliced scallions
1 cup sliced toasted almonds
Remove the spice packets from the ramen packages and reserve. Crush the ramen and set aside. In a large bowl whisk together the vinegar, oil, sugar, pepper, and as much of the reserved spice packets as you want. Add the cabbage, carrots, and scallions and toss. If you would prefer soft noodles, add the noodles and toss. Refrigerate for at least 2 hours and up to 48 hours. Toss the salad before serving and add the toasted almonds (and noodles if you prefer them crunchy). Serve immediately.
Makes 8 servings.
Preparation Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 15 minutes