This is a salad my mom has been making for a long time, and is just about the only thing at our family get togethers that isn’t all about meat/cheese/mayo.
There’s something really addicting about it – the toasted nuts are so yummy and it has just enough sugar and ramen to make it feel indulgent, even though you’re eating loads of raw veggies at the same time.
Vegan Asian Cabbage Salad
1/3 cup vegetable oil
1 T + 1 ¼ tsp. white vinegar
1/3 cup sugar
1 T soy sauce
1 package Ramen noodles (broken apart)*
2 T sunflower seeds
¼ cup slivered almonds
1 bag coleslaw salad mix (or 6 cups shredded cabbage)
1 cup shredded carrots
¼ cup diced onions
1. Combine first four ingredients and refrigerate for an hour – make sure sugar is mixed in well before pouring on salad.
2. Bake noodles, sunflower seeds, and almonds in a shallow pan at 350 for 10 minutes or until golden brown
3. Put everything in large bowl and mix with dressing just before serving. (Don’t combine nut mixture with veggies until just before serving either, the ramen will get soggy just from sitting with the veggies.)
*The oriental flavor of ramen is the only vegan flavor. You can save the spice packet and use later to make soup.