My most favorite summer salad is the infamous Ramon Noodle Salad. The sweet and tangy taste is absolutely worth the time to make it.
1/2 Head of Cabbage Chopped
3 Large Carrots
1/2 Cup Sliced almonds
1/4 Cup Sunflower Seeds
1 Package Ramon Noodles (I use chicken)
2 Tablespoons Sugar
3 Tablespoons Vinager
1/2 Teaspoon Pepper
1/2 Cup Vegetable Oil
Flavor packet from noodles
Cut a half a head of cabbage into slivers or small chunks.
Shred the carrots using a grader.
Add sliced almonds, sunflower seeds, carrots and ramen noodles.
Pour dressing over cabbage and toss.
It’s best to let dressing sit in fridge for a few hours so the ingredients can blend together nicely. But definitely not necessary. You can eat the salad right away however I prefer to eat it the next day so the dressing is soaked though out the salad mix.
*There aren’t carrots shown in this picture.