Cabbage Salad

A friend of mine makes this recipe every time we go up to their cabin in the summer. It's one of my top 10 side dishes (thanks, Cindy!) and I eagerly look forward to every August when she makes it. This last time, I decided I needed the recipe so that I could make it at home and not wait another year before enjoying it again. I have since built off this recipe to adapt it even more to our tastes and there are likely endless possibilities. I'll be sure to include the word "optional" so that you can either make the basic recipe (which is great as it is!) or make it to suit your family and tastes as well. The recipe I am listing below is written for a single coleslaw package serving; double the ingredients if you choose to make more.

Ingredients:

1 or 2 packages of coleslaw mix (OR make your own coleslaw mix by shredding your own head of cabbage--which is the equivalent of 2 packages of the premade kind you can get at the store--and also include some shredded carrot
Diced onion (about 2-3 Tablespoons; optional)
Broccoli, chopped into small pieces (optional)
Dried cranberries or other fruit (optional; I did not include them the last time I made this salad)

Dressing:

1/3 c. veg oil
1/3 c. white vinegar
1/3 c. white sugar
Seasoning packet from Ramen noodle package (optional)

Toppings:

1 package Ramen noodles (I use the Oriental flavor), crushed
1/3 c. slivered almonds
1-2 Tbsp. sesame seeds

Start out by making the dressing. Get the salad ingredients mixed together and then add the dressing to it. The longer it can marinade in there, the better it tastes!

In the meantime, take your crushed Ramen noodles, almonds, and sesame seeds and place them in a dry pan/skillet on the stovetop. You'll want to heat these at a low to medium-low heat or else they will burn. Make sure to stir them frequently as they heat up and begin to turn a nice, toasty brown. Once much of the mixture has browned, remove it from the heat so it doesn't overcook or burn.

By now the salad has had a nice bath in the dressing and can be served up at any time.

You are free to pour the toasted noodle/nuts mixture over the top and mix them directly into the salad, but keep in mind that if they sit for any length of time, they will get soggy. I prefer to keep the noodles/nuts separate and add them to the top of people's servings. That way they stay nice and crunchy.

This recipe makes a great side dish or simply a yummy snack! It's quick to throw together and very delicious. I hope you like it, too!