This salad is a favorite at church suppers. It deliciously combines a tangy dressing with crisp cabbage, slivered almonds, sunflower kernels and ramen noodles. This dish pairs nicely with many entrees.
66 servings (3/4 cup each)
6 (3 ounce) packages ramen noodles
2 (2.25 ounce) packages slivered almonds
1 1/3 cups sunflower kernels
1/2 cup butter, melted
3 1/2 cups canola oil
2 cups granulated (white) sugar
2 cups cider vinegar
1/2 cup soy sauce
2 teaspoons salt
10 pounds cabbage, shredded
Preheat oven to 350°F (177°C). Break noodles into small pieces (save seasoning packets for another use). Place the noodles, almonds and sunflower kernels in 15 x 10 x 1-inch baking pan. Drizzle with butter; toss to coat.
Bake for 8 to 10 minutes or until lightly browned, stirring several times; set aside.
Combine the oil, sugar, vinegar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon.
Preparation Time: 15 minutes
Bake Time: 10 minutes
Chill Time: 1 hour
Amount per serving (3/4 cups): Calories 185, Fat 15 g (Saturated Fat 3 g), Cholesterol 4 mg, Sodium 231 mg, Carbohydrate 12 g, Fiber 2 g, Protein 2 g.
Recipe Courtesy Of
Betty Thompson, St. Charles, Missouri