This is one of my husband’s favourite salad. It’s pretty, a bit fancy, and easy to make! 🙂 When making this, add the dressing and noodles just before serving. As it sits, the noodles become soft. It’s best when crunchy, but leftovers never go to waste around here! 🙂
Romen Noodle Cabbage Salad
1 bag cabbage mix (I make my own: approximately 6 cups of chopped green and purple cabbage, and carrots)
2 bunches of green onions
1/2 cup slivered almonds (toasted 7-8 min. at 375F)
1/2 cup sunflower seeds
2 packages chicken Roman Noodles*, broken into small pieces
3/4 cup oil
1/2 cup sugar
1/3 cup vinegar
2 packages seasoning mix from noodles*
Toss first four ingredients together.
Mix oil, sugar, vinegar and seasoning packages together, pour over the first 4 ingredients and mix well.
*I stay away from MSG, which is included in roman noodle packages. So I use other plain minute noodles available in grocery stores, and use a Tbsp MSG-free chicken bouillon instead of the seasoning mix.