Cabbage Crunch Salad
Source of Recipe
Original recipe was from Leita’s Sister-n-Law, Kristin Folliett, received it in June 2001
Recipe Introduction
Leita made the original recipe for the July 4th 2001 and 2002, church picnic.
This recipe was a big hit.
Recipe Link: List of Ingredients
1-cup slivered almonds
1 medium cabbage, chopped
1/4-cup sugar
6 Tbsp. apple cider vinegar
2 packages Top Ramen noodles (any flavor), crumbled into bite-size pieces
1 Tbsp. sesame seeds
4 green onions, minced
1/4-cup vegetable oil
1 tsp. salt
1 tsp. ground black pepper
Recipe
Put the slivered almonds and sesames seeds in a cookie sheet. Spread them out evenly. Broil on top rack in the oven until toasted. (Just as it smokes but not burnt), pull it out of the oven. That will bring out the fullest flavor.
Mix cabbage and green onions in a large salad bowl.
Combine sugar, oil, vinegar, salt, pepper and one packet of the flavored seasoning from the top ramen; then mix well.
Add noodles at serving time; mix well gently.
Sprinkle almonds and sesame seeds on top.
Makes 10 servings.
1 serving = 3 points
Note: The original recipe asked for 1-cup vegetable oil instead of 1/4-cup.
This reduced the points for a single serving from 9 points to 3 points.
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