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© Confident Cook 2010
Serves 8-10 Recipe can be doubled
½ head green cabbage ¼ head red cabbage 1 carrot ¼ red bell pepper 2 green onions 1 package ramen noodles, uncooked 1 cup rice wine vinegar 1 Tablespoon sugar
Open package of ramen noodles. Put the uncooked noodles into a large zip lock plastic baggie. Using a mallet or rolling pin crush the noodles into small pieces, but not crumbled to dust. You can also cut them with a large knife, but it will be easier with the baggie.
Mix the seasoning packet from the ramen noodle package into the cup of rice wine vinegar. Add the sugar and stir until well combined. Taste and add any additional seasoning you prefer: black pepper, crushed red chili pepper, herbs, etc. Set the dressing aside.
Cut the head of green cabbage in half vertically. Cut the red cabbage into quarters vertically. Remove any damaged outer leaves and the core from both cabbages. Thinly slice the cabbage and then cross cut so you have bite-size pieces. Put all the cabbage into a large bowl.
Peel and grate the carrot. Wash and trim the root end off the green onion. Cut the onion into ¼ inch pieces. Chop the bell pepper into ¼ pieces. Add everything to the bowl.
Add the broken ramen noodles to the bowl and pour the dressing over all. Mix well. Serve immediately or chill for 30 minutes.
This salad had NO FAT and is so fresh and crunchy. Serve with some grilled chicken or fish. Great for a potluck, just add the dressing once you arrive and mix well.
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