I was first introduced to this wonderful dish about 5 years ago by my cousin’s wife. What a revelation! Not only is it a delicious side dish, but it scales up wonderfully for a crowd and most of the prep work can be done in advance. Apparently there are thousands of versions of this salad floating around, but I am wed to the following interpretation. If you need to prepare this salad ahead of time, keep the dressing in a separate container and add it right before serving.
ASIAN CABBAGE SALAD
For the salad:
1 bag Dole cole slaw
2 bunches scallions, finely chopped
1 c. sunflower seeds (roasted and salted variety)
1 c. chopped pecans
2 packages Ramen beef-flavored noodles (reserve seasoning packets for dressing)
For the dressing:
¾ c. corn oil (or vegetable oil)
¼ c. white wine vinegar
½ c. sugar
seasoning from Ramen noodle packages
1. Place Ramen noodles in a plastic bag and break up into small pieces with a kitchen mallet.
2. Add all salad ingredients to bowl.
3. Mix dressing ingredients separately and pour over salad. Toss thoroughly.
Notes: Do not dress salad until right before serving.
Suggestions: For a large serving bowl double this recipe.
Almonds may be substituted for the pecans.
Rice wine vinegar may be substituted for the white wine vinegar.