ramen cabbage salad

I had extra napa cabbage left after I made kimchee, so I decided to make ramen noodle salad. I know- Michael Pollan says, “eat food that comes from plants, not food that was made in a plant.” but honestly we eat a lot of ramen at our house. We watched a documentary about how they make it, and it is really disgusting- the noodle part isn’t so terrible, but then it flows through a bath of oil to flash fry. Bleah. Not a foundation for a healthy diet. Still, it’s pretty good in this salad. Sources on the interwebs vary on whether the noodles are there to add crunch or if they should soften. I think it needs time to marinate, so the noodles soak up the flavor and soften. I put in radishes, green onions, carrots and whatever veggies I happen to have that would work with coleslaw.

Chopped veggies before the ramen and dressing have been added.

1 package of Ramen noodles with flavor packet
1/2 head of napa cabbage (or regular)
1/4 cup rice vinegar
1/2 cup olive oil
shredded carrots, radish, brocoli stem, or whatever else you want                                                                                                   

In a jar with lid, shake up oil, vinegar, and flavor packet. Chop up napa cabbage and other vegetables and mix with dressing in a large bowl.  Break up the noodles and stir in with the veggies. If you like it crunchy, eat right away, or if you’re like me, let sit several hours or overnight- this is one of those that gets better the longer it sits. Top with sunflower seed or almonds for crunch and protein.

Kimchee update: There are bubbles rising up in the jar. DH worried that it was the source of the funky smell…but no, something else in the house smells funky.  I think it was the trash- the jar smells fine. I am a little scared to taste it- is it too hot? Not sour enough? I know, I’ve just got to be bold and try it…


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