Fresh, crisp vegetables with a tangy vinegar dressing all mixed with a surprise of crunchy ramen noodles. Easy, economical and zero fat! Makes an easy summer side dish and is a great choice for potlucks. It travels well and you can double this recipe for a crowd.
For a printable version of this recipe without photos, click here.
Ingredients:
1/2 head green cabbage
1/4 head red cabbage
2 green onions
1/4 red bell pepper
1 carrot
1 package ramen noodles, uncooked
1 cup rice wine vinegar
1 Tablespoon sugar
Directions:
Open the package of ramen noodles. Put the uncooked noodles into a zip lock baggie. Use a rolling pin or mallet to crush the noodles into small pieces, but not into dust. Set aside.
In a bowl, mix together the rice wine vinegar, the sugar and ramen noodle seasoning packet. Stir well to combine. Set aside.
Remove any damaged outer leaves and the core of the cabbages. Thinly slice the cabbage and then cut crosswise into bite-size pieces. Put all the cut cabbage into a large bowl.
Wash, dry and chop the green onion. Slice the bell pepper into strips and then across into small pieces.
Peel and grate the carrot. I use a standard box grater. Throw all the chopped vegetables into the bowl with the cabbage. It looks colorful already!
Now add the broken, uncooked noodles to the bowl.
Pour the dressing over all and mix well to coat everything.
Serve chilled. This recipe can be doubled for a larger crowd. Enjoy!
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