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Crunchy Cabbage Slaw

Yield Makes 7 1/2 cups


  • 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

How to Make It

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

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

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

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

  5. * 1/3 cup vegetable oil may be substituted for canola oil.