Japanese Cabbage Salad is light, fresh, and wonderfully crunchy—an ideal choice for picnics, as a side dish, or for lunch. The change of season inspires fresh, light recipe ideas for blogging, but it also brings a refreshing shift to everyday life. It’s the chance to jog outdoors, enjoy long walks, and drive home in daylight. These simple joys are what make this season special for me. What are you most excited about for spring?
INGREDIENTS
- 1/3 cup vegetable oil
- 3 tbsp white vinegar
- 1 tbsp sugar
- 1 packet chicken ramen noodle seasoning
- 1/2 tsp salt
- Pepper, to taste
- 5 cups finely shredded cabbage (about 1 pound)
- 1/2 cup toasted slivered almonds
- 3 green onions, thinly sliced
- 1 package instant chicken ramen noodles
INSTRUCTIONS
- In a bowl, whisk together the vegetable oil, vinegar, sugar, ramen seasoning, salt, and pepper. Set the dressing aside.
- In a large bowl, toss the shredded cabbage, toasted almonds, and green onions. Add the dressing and toss until everything is evenly coated.
- Break the ramen noodles into small pieces and add them to the salad. Toss again to combine.
- Cover the salad and refrigerate for 30-60 minutes to allow the flavors to meld and the noodles to soften slightly. The salad can be made up to 2 hours ahead of time. Toss lightly before serving.
NOTES
- Slivered almonds provide the best crunch and texture. To toast them, preheat the oven to 350°F. Spread the almonds in a single layer on a shallow baking tray and toast for 8-10 minutes until golden brown.
- For a heartier meal, top the salad with cooked chicken to turn it into a satisfying lunch.
