Oriental Cabbage Salad

Oriental Cabbage Salad
Another recipe from the Wall Drug Cookbook :)


1 3-oz. Pkg. Chicken Raman Noodles
1 head Napa Cabbage
4 green onions, sliced
2 Tbsp. sesame seed (optional)
3 Tbsp. Vinegar
2 Tbsp. sugar or Splenda
2 Tbsp. salad oil
1/2 tsp. ground white pepper
1/4 tsp. salt
1/2 cup slivered almonds, toasted

Crush noodles slightly; place in colander. Pour boiling water over noodles to soften slightly. Drain well. In a large mixing bowl, combine noodles, cabbage, onions and sesame seed.
For dressing, in a screw top jar, combine seasoning packet from noodles, vinegar, sugar, oil, pepper, and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds.

Cooks Note:
I really like the flavor of the dressing. I don't like the mushiness of the noodles.
I have a similar recipe where you toast the crushed up noodles in butter in a skillet and store them separately for serving to keep them crunchy. I think I would do that next time. The other recipe uses a ton of sugar for the dressing, something I don't like. I like this dressing better.
I think the noodles could be toasted in EVOO so it's a good fat.
I omitted the sesame seed since I didn't have any. I suppose you could use some sesame oil, but I didn't. I felt the flavor was good as is.

Family Verdict:
Mmm, Mmm good.

FYI:
Almonds are heart healthy in moderation. They are low in cholesterol and contain no bad fat (saturated). They may even help lower cholesterol.