Asian Cabbage Salad with Almonds

It ain’t especially classy, and the Top Ramen and full cup of white sugar insures it ain’t health food either. But whip up a batch and you’ll agree it’s T-A-S-T-Y.

1 medium head of savoy cabbage
1/2 cup sliced or slivered almonds, toasted
1 package dried Top Ramen noodles, crumbled
1 (14 oz.) can black olives, sliced in quarters lengthwise


1 seasoning packet from the Top Ramen
1/2 cup oil
1 cup sugar
1 cup apple cider vinegar
1/4 teaspoon salt
1 dash black pepper
Couple dashes sesame oil

Slice cabbage thinly into a large bowl (or use a food processor – I do). Add almonds, noodles, and olives; set aside.

Heat dressing ingredients in pan until sugar is dissolved. Pour dressing over cabbage mixture; marinate overnight. Drain to serve.

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