There are times in the summer where I am too hot to cook. Of course, having The Hubs grill can be an option. Serving sandwiches or cereal is another option. However, another great option is to serve a refreshing salad like this Cabbage Crunch salad.
Cabbage Crunch Salad is exactly what it sounds like. A salad made with fresh cabbage and crunch stuff. It is refreshing with a bit of an Asian flair. You can serve it as a side dish or slice some leftover grilled chicken on the top.
The first time I had this was at a potluck type of get together. I fell in love with it and have been making it ever since. That was probably 15 or more years ago. Lately I have noticed similar type of salads in the produce department. I have tried it and think that my version is better than the kit.
For dinner last night I halved the recipe because once the dressing goes on Cabbage Crunch Salad loses some of the crunch. Even halved there was more than enough salad for everyone to have more than enough.
Another wonderful thing about Cabbage Crunch Salad is its versatility. You can change up the type of vinegar and oil used for different flavor profiles. Adding some drained mandarin oranges is also a nice twist.
Did I mention that this recipe is budget friendly? It is; especially if you keep vinegar and olive oil on hand as staples in your household. The ingredients I had to buy for the salad last night were cabbage, green onion, Ramen noodles, and almonds. Everything else was already in my pantry. My ingredients cost about $3.
If the heat has you not wanting to cook but still wanting a satisfying dish, give this a try. Cabbage Crunch Salad is filling and wholly gratifying. The flavors and texture are perfect palate pleasers.
Cabbage Crunch Salad
- 2 tablespoons sesame seeds
- ½ cup slivered almonds
- 1 package 3 oz Ramen soup (Oriental flavor)
- 3 tablespoons Rice vinegar
- 1 tablespoon granulated sugar
- ½ cup olive oil
- 1 medium cabbage finely chopped or shredded
- 4 green onions chopped
- 1-2 teaspoons red pepper flakes optional
Preheat oven to 250 degrees F. Toast sesame seeds and almonds in the oven until lightly browned. Remove.
Crush noodles from Ramen packet and mix with sesame seeds and almonds. Set aside.
In a large bowl combine cabbage, onions, noodles, almonds, and seeds.
In a small bowl or glass measuring cup combine vinegar, oil, sugar, flavoring packet from Ramen, and red pepper flake.
Drizzle dressing over cabbage mixture and toss gently.
Note: I use 1 tablespoon less olive oil and replace it with 1 tablespoon sesame oil Note: I do not use an entire flavoring packet from the Ramen.