Featured Kitchen

Ramen Noodle Salad

Written by Leslie Means

I think I’ve had this before.  Somewhere.  Was it a church potluck?  

I never can remember.

Mom made if for our Labor Day BBQ last Monday and I knew I had to share it with you.

This salad is light, crunchy and really quite delicious.  Plus I love Ramen noodles.  I would just open a pkg and eat them right out of the bag in college.  (Sodium anyone?)

Plus it has cabbage in it.  Now, I really like cabbage.  But even if you aren’t a huge fan – don’t rule this one out.  It really is quite tasty!

Ramen Noodle Salad

(makes a large bowl – you could easily cut in half to serve your family of 5)

  • 1 cup oil (vegetable)
  • 6 tablespoons sugar
  • 6 tablespoons vinegar
  • 2 pkg Ramen Noodles and seasoning pkgs (mom used Oriental flavor.  Could probably use your taste of choice)
  • 1 head cabbage
  • almonds or sunflower seeds

How to!

Mix seasoning pkg with oil, sugar and vinegar.  Cut cabbage.  Break up noodles.  Sprinkle almonds or seeds on top.  Place all together in large bowl.  Stir and enjoy!  (I like mine best cold.  I would put it in the fridge for a bit before serving.)

 

salad1

About the author

Leslie Means

Leslie is the co-founder and owner of Her View From Home.com. She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well.

She is married to a very patient man. Together they have two pretty fantastic little girls ages 8 and 6 and one little dude born March 2017!

When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.

1 Comment

  • I make this a lot but I found that you can cut the oil back a bit. I also use broccoli slaw instead of the cabbage, and I add a little chopped green onion