Marie and I first learned of this salad when her best friend, Linda Lange, served it to us. It is really good. The ramen noodles add just the right amount of crunch.
1 small head of cabbage or 1, 12 oz. package of broccoli slaw
1 or 2 bunches of green onions, chopped (including most of the green part)
1 single serving package of ramen noodles (Chicken or Oriental flavor)
½ cup of toasted sliced or chopped almonds
¼ cup of vegetable oil
2 tbsp. of balsamic vinegar
1/8 tsp. of salt
1/8 tsp. of pepper
1 tsp. of sugar
½ of the package of ramen noodle seasoning
Crush the ramen noodles. If using cabbage, shred it. Add the chopped green onions to the broccoli slaw or cabbage, add toasted almonds, mix the dressing and put it on the salad along with the crushed ramen noodles. Mix well and serve.
Note: If you expect to have leftovers, do not mix all of the crushed ramen noodles into the salad. Instead, prepare individual servings and save the extra salad separately from the extra ramen noodles. This assures that the noodles will be crisp when the leftover salad is served the next day.
Cost savings tip: I save the large stems from fresh broccoli that one would normally discard when steaming broccoli. I keep them refrigerated in a plastic bag. When I have half a dozen or so I cut off the dry ends with a knife and use a potato peeler to remove the hard stem surface and a grater to shred the stems, and thus I create my own broccoli slaw. It is identical to the store bought stuff, and essentially free.