Wednesday, October 22, 2008

Cabbage Salad

Grandma was known for her salads. Any time we had a family dinner you can bet that there would be at least two salads to choose from. Here is one of my favorites. I used this as a side salad. If you want to make it a main course, add 2 cups of grilled, shredded chicken breast. Family members: this is slightly modified from the recipe in Grandma's Cookbook.

Cabbage Salad

1 medium head cabbage, shredded
6 green onions, sliced
1 pkg. slivered almonds, toasted
2-3 Tbs. toasted sesame seeds
1 pkg. Ramen noodles broke into pieces

Toast almonds: place almond in a single layer on a cookie sheet and brown for 10 minutes at 350 degrees. Be sure to watch them. Remove from oven when they are a nice crisp brown. Let cool.

Combine all of the above ingredients in a large bowl and toss with dressing just before serving.


2 Tbs. sugar
1/8 c. vegetable oil
1/8 c. olive oil
2 Tbs. white vinegar
1 Tbs. rice vinegar
1 tsp. salt
1/8 tsp. pepper
seasoning from Ramen noodles(I used chicken flavor)

Combine all dressing ingredients in a small bowl. Whisk well to combine. Make sure the sugar is dissolved well. Pour on salad and toss before serving.


Pam said...

I love this salad. I am on a cabbage kick right now. The dressing sounds perfect.

Maria said...

Our friends grew cabbage in their garden so we had lots this summer. It was so good. The salad looks great!

bec said...

This looks yummy and fresh. I wish I had cabbage on hand (does anyone do that??), and I'd whip it up right now!

bart said...

Sorry this isn't really a constructive comment, I just was checking to see if the comment function works.

Robyn said...

This will always remind me of Grandma--as will most food. I could eat just the salad for dinner and I wouldn't need anything else.