Ramen Noodle Salad
slow cooked Pumpkin Butter – Delicous recipe made with a slow cooker
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
You're right Y'all! Cheesecake in the crock! An oven family favorite turned crockin'! Yummy!
Super easy to make and so delicious! All it takes is ramen noodles, shredded cabbage, almonds, white wine vinegar, and sugar.
- 1 Package shredded cabbage (will be labeled for coleslaw)
- 1 Package Oriental Ramen Noodles
- 1 - 1 1/2 Cups slivered almonds
- 4 Tablespoons white wine vinegar
- 4 Tablespoons sugar
- 1/4 Cup Extra Virgin Olive Oil or Olive Oil (whichever you prefer)
Break up noodles with a spoon before opening the package, then open package, remove seasoning packet, & set aside.
Pour broken noodles into a pan along with almonds and place in the oven to be toasted.
While the noodles & almonds are toasting you want to mix your dressing. In a small bowl, combine the seasoning packet from the Ramen Noodles, 4 tablespoons white wine vinegar, 4 tablespoons sugar, & 1/4 cup of live oil.
In a large bowl, combine the shredded cabbage, noodles & almonds, and drizzle dressing over right before serving.
Toss to coat. Add more olive oil if desired. Makes a good 10 servings and needs to be eaten right away or will get soggy from the dressing.
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