Here is our twist on the Asian Cabbage Salad recipe we were given in the Gelhaus family cookbook. The original recipe calls for a package of ramen noodles along with the chicken seasoning packet being used in the dressing. We sub rice noodles and skip the bouillon packet that the original recipe calls for. We have also added cilantro when available to change it up a bit. Do your thing!
Ingredients:
- 4 to 8 oz rice or ramen noodles (size of your choice, we prefer ramen broken in short pieces)
- 1 large napa cabbage 2-3 lbs, coursely chopped or shredded
- 1/2 red onion or 1/2 cup chives or some ramps
- 2 Tablespoons sesame seeds
- 1/4 cup + 1 Tablespoon rice vinegar
- 3 Tablespoons honey or sugar
- 2 Tablespoons oil (we tend to use sunflower or avocado oil)
- 1 Tablespoon sesame oil (toasted is tasty!)
- 1/2 to 1 teaspoon ground white pepper
- 1/2 teaspoon salt
- 1/2 cup slivered almonds (or more)
Directions:
Soften rice noodles according to instructions. Meanwhile mix together oil + vinegar + honey dressing. Combine noodles (let dry as much as possible) and dressing. In a large mixing bowl combine all ingredients (except almonds) and toss. Cover and chill slightly before serving. Add almonds immediately before serving.