Ramen Noodle Salad
Samantha Yarbrough
Ingredients
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 2 packages ramen noodles (broken into chunks, packets reserved)
• ½ cup sliced green onions
• ½ cup toasted slivered almonds
• ½ cup vegetable oil
• 1/3 cup rice vinegar
• 2 tbsp. sugar
Preparation
Place the cabbages, carrots, ramen noodles, green onions, and almonds in a large bowl. In a small bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage mixture and toss to coat evenly. Serve immediately or cover and store in fridge for up to 8 hours before serving.