by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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! Â I absolutely adore her and her blog. You will find her as amazing as I do!
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.
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
Oriental Cabbage Salad
Ingredients
- 1 package oriental noodles 3 oz. oriental noodles {Chicken flavored}
- 4 cups cabbage shredded
- 4 green onions sliced {About ¼ cup}
- 3 Tbsp. vinegar
- 2 Tbsp. sugar
- 2 Tbsp. vegetable oil
- 1/2 tsp. ground pepper
- 1/4 tsp. salt
Instructions
- Crush noodles slightly in packaging. {Set seasoning packet aside.}
- In a large mixing bowl, combine noodles, cabbage, and green onions.
- In a small bowl, whisk together seasoning packet, vinegar, sugar, oil, pepper, and salt.
- Pour over cabbage mixture and toss.
- Cover and chill. {Makes 6-8 side-dish servings.}
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I have been making this cabbage salad for years and it’s a favorite of ours. But I add a couple chicken breasts, cut up and grilled in olive oil. I also use rice vinegar in the sauce instead of regular vinegar. In response to the earlier comment to let is sit for hours to soften the noodles: that, to me, ruins the salad! So much better to have crispy cabbage and crispy ramen noodles! It’s a delightful dinner for us!
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.
do you have a cookbook too?
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!
Add (shelled) sunflower seeds for another yummy crunch.
Wait, did you change your look? I love it!
Yes! It is a work in progress! Thanks! 🙂
Any reason to have the noodles chicken flavored? is the flavor packet mixed in too?
Oh my gosh. I’m an idiot. Thank you so much for pointing that out! Yes, you do add it to the dressing. Dang it!!
I love high heels and grills too. Thanks for stopping over today and leading me here. I’m a new follower!