The cabbage salad recipe is a work in progress, and I always do it to taste, and by memory, so here goes:
- 1 cabbage head
- 2-3 carrots
- 5-6 green onions
- 1 package top ramen (chicken flavor)
- ½ cup sliced almonds (or more, to taste)
- 1 tbsp sesame seeds (or more, to taste)
- 1 tbsp sugar
- ¼ cup vegetable oil
- 1 cup white vinegar (to taste)
- salt (to taste)
- pepper (to taste)
- cut the cabbage head julienne style. Leave about ⅛ of it. You may need the the last part in case you add too much of something, and need to cut it back. Also, if you save some salad for the next day, cut and add the last part to freshen it up.
- Peel and shred the carrots. Use a potato peeler.
- Thinly slice the green onions.
- Set aside the ramen chicken flavor pack.
- Crush the ramen
- Add the cabbage, carrots and green onions into a large serving bowl, set aside.
- In a separate “pie tin like” container, add the crushed ramen, slivered almonds, and sesame seeds and toast in the oven until lightly brown (set the timer so you don’t forget them.)
- In a separate bowl, mix the chicken flavor package, about ⅛ to ¼ cup vegetable oil (use sparingly, but enough to cover the salad), about 1 tablespoon sugar (no more), big pinch of salt, and lots of pepper
- Start adding white vinegar until you like the taste.
- Pour over the cabbage, etc. You will probably need to add more vinegar and pepper to get to the taste you want.
- This is a moving target, so play with it until you are satisfied. If you have too much oil, you can add more cabbage.
- Right before you serve, add the toasted stuff, and enjoy. If you want to use sesame oil, teriyaki, and ginger to give it an oriental flavor, that’s ok too.