Post by chief_cook2 on Oct 1, 2005 10:46:21 GMT -6
Ramen Noodle Salad
Ingredients:
2 pkg Ramen Noodles (any flavor)
1 16oz. pkg cabbage (cut for slaw)
6 to 8 carrots (shredded)
2 bunches of scallions (cleaned and sliced thin)
1 c. slivered almonds
1 c. sunflower seeds (seeds only)
The night before you plan to serve the salad, mix the following
dressing and refrigerate:
2 flavor packages from Ramen Noodles
3/4 c. salad oil
3/4 c. sugar
1/3 c. white vinegar
Directions:
The night before I plan to serve the salad, I mix the dressing and
refrigerate it. I also break up the noodles and put them in a storage
bag which makes it easier and faster to put the salad together.
Clean and shred 6 to 8 carrots. Cut a head of cabbage into quarters,
remove the core and slice it very thin. (I use this instead of buying
a bag of slaw mix. It works just as well.)
Right before you plan to serve the salad at a luncheon or picnic, put
all ingredients into a large bowl, pour the dressing over the top and
toss until everything is moist.
Ingredients:
2 pkg Ramen Noodles (any flavor)
1 16oz. pkg cabbage (cut for slaw)
6 to 8 carrots (shredded)
2 bunches of scallions (cleaned and sliced thin)
1 c. slivered almonds
1 c. sunflower seeds (seeds only)
The night before you plan to serve the salad, mix the following
dressing and refrigerate:
2 flavor packages from Ramen Noodles
3/4 c. salad oil
3/4 c. sugar
1/3 c. white vinegar
Directions:
The night before I plan to serve the salad, I mix the dressing and
refrigerate it. I also break up the noodles and put them in a storage
bag which makes it easier and faster to put the salad together.
Clean and shred 6 to 8 carrots. Cut a head of cabbage into quarters,
remove the core and slice it very thin. (I use this instead of buying
a bag of slaw mix. It works just as well.)
Right before you plan to serve the salad at a luncheon or picnic, put
all ingredients into a large bowl, pour the dressing over the top and
toss until everything is moist.