Ramen Noodle Salad Recipe

This Ramen noodle salad recipe is perfect to take for you lunch, or for a light dinner. It's simple and easy, and is a great make-ahead meal for those really busy days. It's also a welcome pot-luck dish to take to your next pitch-in event.

You can do many different variations too, using those ingredients and flavors that are your family's favorites, and for larger events don't hesitate to double, triple or even quadruple the recipe. Here's the recipe, and some of our favorite variations (let me know if you like it too!):

Ramen Noodle Salad Recipe

1 medium head cabbage
2 packages chicken flavored Ramen noodles
2 cans white meat chicken
1/2 c. slivered almonds
1/4 c. sesame seeds
1/2 c. oil
1 tbsp. sugar
1 tsp. seasoning salt
3 tbsp. vinegar
Salt & pepper to taste

Shred cabbage. Break up Ramen noodles into the shredded cabbage. Add chicken. Toast the almonds and sesame seeds in 325 degree oven until lightly browned. Add to cabbage mixture. Combine oil, sugar, seasoning salt, vinegar, salt and pepper with seasoning packets from Ramen noodles. Mix with cabbage mixture and refrigerate.

Variations:

1. Substitute shrimp, crabmeat, canned tuna or canned salmon for the chicken. Use a complimentary flavor of noodles, and leave out the almonds.
2. For a more Asian flavor, substitute Asian style cabbage, and add a touch of sesame oil for more flavor.

What are your favorites?

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