Meat Free Monday: Celeste’s Chinese Cabbage Salad

This dish was brought by my friend (well to be honest she’s my son’s father’s wife…so I consider her more family.  But to call her my son’s step-mom just reminds me of the evil step mom on Cinderella – which she is not.) to one of the various social gatherings at my house.  And it’s become her signature dish – partly because everyone loves it and partly because when she asks what to bring I always say your Chinese Coleslaw.   Which is what the dish reminds me of – it’s more of a coleslaw than a salad.  I will say if you have a picnic, 4th of July party, bridal shower etc.. that you need to bring a side dish to this summer – you cannot go wrong with this dish.  Not only is it tasty.. but it’s so pretty!

Chinese Cabbage Salad

Salad:

1 medium head green cabbage (sliced very thin)
1 small head red cabbage (sliced very thin)
6-8 scallions (chopped white and green parts)
2 Raman noodle soup packages (noodles only [no season packet])

Dressing:

1/2 cup vegetable oil
1/4 red wine vinegar (or rice vinegar – or a mixture of both)
1/2 cup sugar
1/4 cup soy sauce

Topping:

1 cup sesame seeds
1 cup sliced almonds

Instructions

1. Quarter cabbage. Remove core. Slice cabbage very thin. Place in large bowl.
2. Add chopped scallions.
3. Put Raman noodles into a large zip lock bag and crush noodles into a million pieces using a can.  Add to bowl.
4. Place dressing ingredients into a blender and blend until frothy. Pour over salad and mix well until completely coated. Cover and place in fridge for at least 30 minutes to overnight.
5. Toast sesame seeds and almonds keeping an eye on them and stirring occasionally (425′ oven will work but I use a toaster oven and do almonds and seeds separately – note: I usually keep extra on hand because I have burnt these more than once and had to start over beginning with a trip to the store).
6. Let cool and place in zip lock bag.  Add almonds and seeds to salad right before serving.