{Guest Post} Oriental Cabbage Salad

I am so excited to have my first guest post today!  And what better way to start it off with one of my {favorite} sites High Heels and Grills!  I absolutely adore her and her blog.  You will find her as amazing as I do!

Hello blog land! Before I get into things, I have to give a big thank you to Alyssa for letting me guest post today. Fun fact about Alyssa and I: we are legitimate blog BFF’s. Seriously. She was our very first follower on our little blog and I thank heavens for the day that happened because we’ve been blog BFF’s since! On any given night, you can probably find us chatting it up on good ol’ FB talking about anything from family, friends, babies and of course {you guessed it} blogging. I absolutely love this girl and I haven’t even met her yet! Maybe someday I’ll be lucky enough to have that happen. 😉

Anyway, I’m Sarah and I blog with my husband, Zachary, over at High Heels and Grills – a place where we like to share our favorite eats and recipes with the world. I’m the main contributor to the blog, but Zachary likes to pop in every Monday for a little Man Mondays. {Perfect for you girls who are trying to find some meals that your sweethearts will like!}

We’ve been married for almost two years {weird} and since being married, it’s been rare that one of us has cooked a meal alone. We love cooking together and coming up with recipes that we can enjoy and share with others. Our favorite as of late is this Oriental Cabbage Salad:

I can’t even begin to tell you how satisfying this stuff is. I love the uncooked ramen noodles in it! Silly story: When I was younger, my little brother and sister and I would crush up uncooked ramen noodles, put it in a bowl, spread the seasoning packet over it, and eat it like it was candy. Is that disgusting or what? We loved it though! Is anyone else guilty of this? Anyway, all I have left to say is this recipe is awesome and you should try it. Right now.

Ingredients:

  • 1 package (3 oz.) oriental noodles {Chicken flavored}
  • 4 cups shredded cabbage
  • 4 green onions, sliced {About 1/4 cup}
  • 3 Tbsp. vinegar
  • 2 Tbsp. sugar
  • 2 Tbsp. vegetable oil
  • 1/2 tsp. ground pepper
  • 1/4 tsp. salt

Directions:
  1. Crush noodles slightly in packaging. {Set seasoning packet aside.}
  2. In a large mixing bowl, combine noodles, cabbage, and green onions.
  3. In a small bowl, whisk together seasoning packet, vinegar, sugar, oil, pepper, and salt.
  4. Pour over cabbage mixture and toss.
  5. Cover and chill. {Makes 6-8 side-dish servings.}
There you have it folks – possibly the best side dish you will ever make. I hope you love it as much as we do!

Thank you again, Alyssa, for letting me hang out on your lovely blog today. I had a grand ol’ time! For those of you wanting to get the inside scoop of High Heels and Grills, be sure to follow me on Pinterest and like us on Facebook. Over and out.

-Sarah

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. I love high heels and grills too. Thanks for stopping over today and leading me here. I’m a new follower!

  2. Any reason to have the noodles chicken flavored? is the flavor packet mixed in too?

  3. Sarah Carletti says:

    Wait, did you change your look? I love it!

  4. Add (shelled) sunflower seeds for another yummy crunch.

  5. Why does it look like there are carrots in the photograph? Do you add those? I don’t see them listed in the ingredients or in the directions. Thanks!

  6. Jackie Wallace says:

    do you have a cookbook too?

  7. You neglected to add that it has to be chilled for 12 to 24 hours, stirring occasionally, for the noodles to soften. I’ve made this for about 15 years and it’s always a hit anywhere I take it and I’m always asked for the recipe. You can also just get the bag of coleslaw cabbage instead of shredding it yourself. The little bit of carrot and red cabbage in the mix adds a little color to the dish and doesn’t change the flavor at all.

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