Crunchy Cabbage Slaw

Recipe from

Southern Living


1 (3-ounce) package ramen noodle soup mix
1/4 cup sliced almonds
1/3 cup canola oil*
1/4 cup cider vinegar
2 1/2 tablespoons sugar
1 small green cabbage, shredded
1 small carrot, grated
3 green onions, sliced


Remove flavor packet from soup mix, and reserve. Break ramen noodles into pieces, and place on a lightly greased baking sheet. Add sliced almonds.

Bake at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Set aside.

Whisk together reserved flavor packet, oil, vinegar, and sugar in a bowl until blended. Chill 1 hour.

Toss together cabbage, carrot, onions, and dressing in a large bowl. Place noodles around outside edge of cabbage mixture, and top with almonds.

* 1/3 cup vegetable oil may be substituted for canola oil.