I just arrived home in Utah for a few weeks for a much needed getaway before baby number 2 arrives! I’m sure other Mom’s can relate, but this second pregnancy has just flown by. When I was pregnant with Jackson I feel like pregnancy was all I thought about because it was all soo new and exciting! Those 9 months just crawled by! This time around it has still been really exciting, but I just don’t think about it as often since I’m so busy chasing a toddler around. I can’t believe I’ll have two littles in just a few short weeks! Time has flown by!
My Mom made this Asian Ramen Salad growing up and I’m ashamed to admit that I’d completely forgotten about it, until recently. I really love this salad! I made a huge batch of it recently and my husband and I enjoyed it all week long. It’s perfect as a side to BBQ Chicken Drumsticks or Marinated Steak Kebabs or you can throw some chicken in it and eat it as a main dish! I feel like it’s a fairly well known salad, but people call it different things, like Crunchy Asian Ramen Noodles Salad, Ramen Coleslaw, or even Cabbage Salad. Whatever it’s called, it’s TASTY!
- 1/2 head of cabbage , shredded
- 3 large carrots , shredded
- 4-5 green onions , chopped
- 1/2 red or green bell pepper (optional)
- 2 packages of chicken flavored ramen noodles , seasoning packets reserved
- 2 cup cooked and shredded chicken (optional)
- 1/2 cup slivered almonds
- 2/3 cup vegetable oil
- 6 Tbsp rice vinegar
- 2 Tbsp low-sodium soy sauce
- 1/4 cup white sugar
- 2 chicken flavored ramen seasoning packages
In a large bowl mix together cabbage, carrots, onion, chicken, and almonds. Remove the seasoning packets from the ramen noodle packages and set aside for use in the dressing. Place noodles in a large ziplock bag and crush them with a rolling pin. Add the noodles to the bowl with the cabbage.
Mix dressing ingredients together. Pour desired amount of dressing over salad and toss to combine. Serve immediately.
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