Asian Crunch Salad

As promised, here is the "noodle salad" that you all wanted at the last Potter family dinner.

Photo and original recipe found here

Salad ingredients:

• 1 (16oz) package of slaw mix or a Napa cabbage chopped or 1/2 head of regular cabbage finely chopped (add shredded carrots if you want)

• 2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)

• 1 Cup Sliced almonds, toasted

• 1 Cup Sunflower kernels

• 1 bunch Green onions, chopped

Dressing:

• ½ Cup Sugar

• ¾ Cup Vegetable oil

• 1/3 Cup Vinegar
• 2 beef flavor packets from ramen noodles

Mix the slaw with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours (I never chill it this long because I am never plan that far ahead! haha but apparently the flavors are better if chilled longer). Stir before serving……


I added the noodles about an hour before serving, because I like the noodles crunchy. The actual recipe said to crunch the noodles and place them on the bottom of the slaw mix in the very beginning so that they soak up the flavors of the dressing over time. Whatever your preference!

Yields 8 - 10 servings.