Ingredients
-
1
-
3/4
-
2
-
4
-
1
-
-
4
-
1
-
1/4
-
6
-
-
-
-
-
Directions
Tangy Ramen Noodle Salad,I received this recipe from one of my sisters when we had a family reunion quite some years ago. I have had many comments on it, and I am always printing out copies of it for people. This recipe gives you a new way to use those Ramen Noodles!,I was kind of shocked when I found this out, so thought I’d pass it on. Ramen noodels are so bad for us. Not only are they made with white flour, they are then deep fried!,I like this very much, but I think it is too much oil. I will definitely make again, but will cut the oil in half. I also think the sesame seeds really make the salad. I threw in some poached chicken breast and made it a meal! Thanks for a keeper of a recipe.
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Steps
|
1
Done
|
Combine Cabbage and Onions. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Mix Together All Dressing Ingredients and Refrigerate. |
|
4
Done
|
Toast the Sesame Seeds and Almonds. |
|
5
Done
|
Smash Ramen Noodles Into Bite Size Pieces. |
|
6
Done
|
2 to 3 Hours Before Serving, Combine All Ingredients Except Sesame Seeds. |
|
7
Done
|
Just Before Serving, Add the Sesame Seeds. |
|
8
Done
|
Enjoy! |
