This crunchy, tangy cabbage salad was a family recipe notebook staple. Grandma always noted to let it chill overnight so the flavors meld together — and to save the toasted nuts for the very end so they stay perfectly crisp.
Ingredients
- Salad
- 2 tbsp oil
- 1 cup sliced almonds
- 1 cup sunflower seeds
- 8 stalks green onion, finely chopped
- 1 head cabbage, finely chopped
- 2 –3 oz pkg ramen noodles, broken and uncooked
- Dressing
- 1 cup oil, 1/2 if you want
- 6 tbsp seasoned rice vinegar
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Toast almonds and sunflower seeds in 2 tbsp oil over medium heat until lightly browned. Set aside to cool.
- In a large bowl, mix the finely chopped cabbage, green onions, and broken ramen noodles together.
- Whisk the dressing ingredients together — oil, seasoned rice vinegar, black pepper, and salt.
- Toss the cabbage mixture with the dressing and chill overnight in the refrigerator.
- Before serving, add the toasted almonds and sunflower seeds and mix everything together.
