Asian Noodle Salad

It’s weird how the mind works. I love my mom’s shrimp salad but I can’t stand her potato salad. Why is that weird? It is weird because I absolutely love potatoes and my mom uses the exact same dressing for both salads. Maybe it is because I am not a fan of mayonnaise in general. I just don’t know. Does anyone else have any weird food quirks?

This ramen salad is one of my favorites. It is quick, easy and there is no mayonnaise is site. You can cook the other half of the ramen noodles for lunch if you want. Random ramen fact: A package of ramen noodles is two servings, according to the package. Could anyone really be satisfied with half a package of ramen as a meal?

Asian Ramen Noodle Salad

8 oz shredded cabbage
2 green onions
1 package oriental ramen noodles, broken in half and crushed
¼ cup slivered almonds
2 ½ TBS sesame seeds
2 ½ TBS sunflower seeds

2 TBS sugar
2 TBS rice vinegar
6 TBS salad oil
½ pk of seasoning mix
Mix together cabbage and green onions. Toast the almonds, sunflower seeds and sesame seeds, if using. Crush half the ramen noodles. Add to the cabbage and seed mixture. Mix well. Combine all dressing ingredients and mix well. Add wet ingredients to dry ingredients just before serving and mix well.


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