Name: Cabbage Ramen Noodle Salad
Ingredients: 1/3 cup plain almonds, roughly chopped; 1 package (3 oz) ramen noodles, crumbled into bite-sized pieces; 1 (10 oz) bag shredded cabbage; 2 green onions, sliced; 1 large carrot, shredded; 1 cup frozen edamame beans, thawed; 1 ear fresh corn, kernels sliced off (or 1 cup frozen corn, thawed); 1 tablespoon brown sugar (or granulated sugar); 2 tablespoons canola or olive oil; 1/4 cup rice vinegar

Description

A picnic classic – with a lighter dressing and more colorful veggies; guests will love these recipe tweeks to Cabbage Ramen Noodle Salad.

Ingredients

Scale

1/3 cup plain almonds, roughly chopped
1 package (3 oz) ramen noodles, crumbled into bite-sized pieces
1 (10 oz) bag shredded cabbage
2 green onions, sliced
1 large carrot, shredded
1 cup frozen edamame beans, thawed
1 ear fresh corn, kernels sliced off (or 1 cup frozen corn, thawed)
1 tablespoon brown sugar (or granulated sugar)
2 tablespoons canola or olive oil
1/4 cup rice vinegar

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Instructions

Preheat oven to 350 degrees.
Open ramen noodle package and crumble noodles into bite-sized pieces; reserve seasoning packet for dressing.
On a large baking sheet, sprinkle almonds and crumbled noodles; bake 10 minutes to toast. Watch nuts closely to prevent burning. Cool.
In a large serving bowl, combine cabbage, onion, carrot, edamame, and corn; toss to combine.
In a small bowl, whisk together sugar, oil, vinegar and 3/4 teaspoon of reserved seasoning packet. Pour over salad and toss.
Just before serving, add toasted almonds and noodles and toss gently.