cabbage

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Crunchy Ramen Noodle Salad

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A quick and easy Crunchy Ramen Noodle Salad.

Crunchy Ramen Noodle Salad was a staple at every pot luck or family get together we had growing up. It is seriously so quick and easy to make, and really, just addictive.

The crunch of the cabbage and ramen noodles, mixed with diced green onions, and sliced almonds, and tossed in best sweet and savory asian dressing makes for a perfect summer side. I could seriously eat this salad every day in the summer months!

My kids were pretty skeptical at first, but once they tried it, they all loved it!! I like it just the way it is, but you can add shredded carrots or diced peppers if you like. I personally love the simplicity of this recipe just the way it is, and it is just like the ramen salad I ate growing up. I guess I believe some things just don’t need changing!

This recipe is also great for holidays and pot lucks. Its cheap and easy to make and everyone always loves it. I love having super affordable side options like this, especially when I was not prepared to make and take something to a gathering. This certainly won’t break the bank!

I also think its an easy way to get my kids to eat cabbage. This recipe is pretty healthy and is also really good with some grilled tofu on top, or on top of a vegan carrot dog. No matter what you serve it with, just make sure you are making this delicious and easy vegan side!! It is seriously just so good!

INGREDIENTS:

  • 1/2 head of green cabbage, chopped ( about 5 cups)

  • 2 packages ramen noodles (you do not need the spice packet)

  • 3 green onions

  • 1/3 cup sliced almonds

ASIAN SLAW DRESSING:

  • 1/4 apple cider vinegar

  • 3 tablespoon soy sauce or coconut aminos

  • 1 teaspoon sesame oil

  • 1 tablespoon white sugar

INSTRUCTIONS:

  1. Dice green onions, and add them to a large bowl along with the chopped cabbage.

  2. Crush up the dried ramen noodles into the cabbage mixture, and add the sliced almonds.

  3. Whisk together the ingredients for the dressing and pour it over the cabbage. Stir well.

  4. Serve at room temp or chilled. Store any leftovers in an airtight container in the fridge.

If you like this recipe, try these:

Raw Sesame Zucchini Noodle Salad

Brussels Sprout Slaw with Sweet Mustard and Maple walnuts

Quick and Easy Pickled Veggies

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Crunchy cabbage and ramen noodle salad with green onions and sliced almonds, tossed in a sweet and savory asian style dressing

Quick Dill Sauerkraut

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Some recipes are just too easy…I mean like really, really, really easy.

Quick refrigerator sauerkraut is one of those recipes and so easy to make, in fact you can whip up a batch in as little as 15 minutes.

For starter, its microwaved. So easy. You literally just chop, sprinkle, cover and microwave.

Store it in a jar and pop it in the fridge and thats it!!! Seriously!

Not much muss no fuss. Just easy sauerkraut in minutes.

So who’s ready for a reuben?

Ingredients:

  • 1 small head green cabbage

  • 1 cup white vinegar

  • 1/2 cup water

  • 1 tablespoon salt

  • 2 teaspoons dried dill

  • 1-2 teaspoons caraway seed (optional)

Instructions:

  1. Wash and core the cabbage.

  2. Finely chop the cabbage and place in a large glass bowl.

  3. Add the remaining ingredients to the bowl, and cover in plastic cling wrap.

  4. Microwave for 7 minutes. Remove from microwave but leave the plastic wrap on until the cabbage has cooled.

  5. Transfer the cabbage and liquid to a large mason jar or airtight storage container.

  6. Store in the refrigerator.