Slaw

2 packages (3 ounces each) chicken or beef flavored Ramen noodles
1 pound cabbage slaw mix
1 cup sunflower seeds
1 bunch green onions, finely chopped

Dressing

3/4 cup peanut or sesame oil
1/3 cup sugar
2 flavor packets from Ramen noodles

1. For the slaw, in a medium bowl crushed the Ramen noodles into bite-size pieces. Stir in the slaw mix, sunflower seeds, and green onions.

2. For the dressing, mix together the oil, sugar, and flavor packets. Pour the dressing on top of the slaw mixture and refrigerate for at least one hour. Stir well before serving.

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Dressing

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup vegetable oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
Dash of black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt

Blend together the mayonnaise, sugar, vinegar, and oil. Add the garlic powder, onion powder, mustard, celery salt, pepper, lemon juice, half-and-half, and salt to taste. Stir until smooth. Refrigerate until ready to use.

Coleslaw

1 large green cabbage, finely shredded
1 cup finely shredded purple cabbage
1/2 cup finely shredded carrots

Place all ingredients in large bowl. Pour the dressing over top and toss until well coated. Refrigerate until ready to serve.

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Here is a great recipe that will enable you to savor the taste of spring any time of year. With just 4 ingredients, this may be prepared ahead of time and kept in the refrigerator until time to serve.

6 cabbage leaves (18 ounces)
5 radishes, very thinly sliced
2 myoga (Japanese ginger)
2 teaspoons salt

1. Remove the core of the cabbage and cut into 4 pieces, lengthwise. Pile the leaves and cut into pieces of 3/4 inches wide.

2. Cut the Ginger in half lengthwise, and then cut into pieces crosswise. Place in a strainer and dipped in boiling water. Transfer to ice water and drain.

3. In a large bowl, place the vegetables and sprinkle with salt. Give a gentle rub at first, then a stronger rub gradually until water comes out and they become tender.

4. Squeeze water out tightly, place in a container and chill in the refrigerator until served.

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“My cabbage salad is always a big hit at potlucks and picnics. Everyone asks for the recipe. My family and I love this cabbage salad recipe!”

Yields: 8 Servings

Salad:
1 package chicken-flavored Ramen noodles
1/2 cup slivered almonds
2 tbsp sesame seeds
1/2 large head cabbage, chopped
1/2 bunch broccoli, chopped
1/2 head cauliflower, broken into florets
4 green onions, chopped

Dressing:
1/2 cup vegetable oil
3 tbsp cider vinegar
2 tbsp sugar
1tsp salt
Flavor-pack from Ramen noodles

Preparation Instructions
Preheat the oven to 350 degrees.
For the salad, toast the noodles, almonds, and sesame seeds on a cookie sheet in the oven until golden. Combine the cabbage, broccoli, cauliflower and onions in a large bowl. Toss in the toasted noodle mixture.
For the dressing, stir together the oil, vinegar, sugar, salt, and flavor pack. Pour over the salad and mix well. Refrigerate until ready to serve to hungry guests!

Tips from our test kitchen: This salad is ideal for picnics because the dressing is mayonnaise-free. Toss in slices of sweet red peppers or shredded carrots for additional flavor and color.

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24 oz tropical mixed fruit in light syrup
1 Tbsp plus 1 tsp extra virgin olive oil
1 Tbsp rice (or cider) vinegar
1 tsp salt
1/8 tsp cayenne
1 head napa cabbage (found in your grocery, with the appearance of a large, pale romain…AKA Chinese cabbage)
1/2 cup thinly sliced red onion
1/2 cup fresh cilantro, chopped
1 lb raw large shrimp, chelled and deveined
1 tsp dry Caribbean jerk seasoning
1 3/4 to 2 cups warm cooked rice (or one 8.8 oz pouch quick rice, cooled slightly)
Chopped macadamia or cashews for garnish

1. Measure 1/2 cup syrup from the fruit. Drain remaining syrup off fruit. In large bowl, add the 1/2 cup syrup, 1 Tbsp olive oil, salt and cayenne. Whisk to blend. Add drained fruit, cabbage that has been cut once lengthwise and then thinly sliced, onion and cilantro. Coat throughly by tossing.

2. heat 1 tsp olive oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and cook for 2-3 minutes, stirring occassionally, until shrimp are pink and just cooked through. Be careful not to overcook, as shrimp will be rubbery!

3. Add shrimp and rice to fruit mixture and toss. Top with nuts and serve!

TIPS: Pair with your favorite light wine and enjoy!

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This is a very healthy and easy salad to make. Great for lunch time and light snacking.
Makes 4 servings | Time: 15 minutes

1 pound Napa or Savoy cabbage, cored and shredded
2 carrots, peeled and grated
2 or 3 scallions, minced
1/4 to 1/3 cup peanut (preferred) or canola oil
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce
Salt and freshly ground pepper to taste

Start by combining the vegetables in a bowl. Then mix the oil, lime juice and soy sauce. The original recipe says you can add salt but I think the soy sauce is good enough. Add fresh ground black pepper if you wish. Toss the veggies and dressing then serve cold.

Thanks to thebittenword for the original recipe & beautiful photograph.

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