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Ages ago I had a cole slaw where the dressing was made with the seasoning packet from Top Ramen. The uncooked noodles were crumbled into the slaw. I don't know exactly what was added to the packet. I am looking for a dressing that is not creamy or floating in mayo. thanks

I have used vegetable oil and apple cider vinegar with a little sugar whipped together. The recipe is in my salad cookbook. I also add a little apple to the slaw.

Will this be of help? I have had the recipe for a while...as you can see, it is from Southern Living:

Crunchy Cabbage Slaw



1 (3-ounce) package ramen noodle soup mix
1/4 cup sliced almonds
1/3 cup canola oil*
1/4 cup cider vinegar
2 1/2 tablespoons sugar
1 small green cabbage, shredded
1 small carrot, grated
3 green onions, sliced

Remove flavor packet from soup mix, and reserve. Break ramen noodles into pieces, and place on a lightly greased baking sheet. Add sliced almonds.
Bake at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Set aside.
Whisk together reserved flavor packet, oil, vinegar, and sugar in a bowl until blended. Chill 1 hour.
Toss together cabbage, carrot, onions, and dressing in a large bowl. Place noodles around outside edge of cabbage mixture, and top with almonds.
* 1/3 cup vegetable oil may be substituted for canola oil.

Yield: Makes 7 1/2 cups


Southern Living, APRIL 2002

This is the recipe I make. I've made it a lot and is good.

Chinese Cabbage Salad:

1 head cabbage, shredded
1 bu green onions, sliced
8 TB sesame seeds
8 TB slivered almonds
2 pkg. top ramen, uncooked, no spices
can chicken meat (optional)

Toast sesame seeds and almonds in dry pan, separately. Cool. Toss all with dressing.

Dressing:
1 cup salad oil
6-8 TB rice vinegar (seasoned)
3-4 TB sugar
1 tsp. salt and pepper

Mix all and add noodles last

I think you guys got it!!! That recipe was sooo popular 20 years ago! There are/were many versions.

Some with toasted noodles. Some where you don't toast the noodles, but just toast the sesame seeds and almonds.

Some where the noodles are added at the start and refrigerated a few hours, but most stated to add the noodles just before serving.

Some with chicken. Some with shrimp. Some with no added protein.

It was, at the time, the quintessential potluck dish. I haven't made it in over 10 years, but just bringing back those memories makes me want to buy some Top Ramen and cabbage today. .

Marlene

I hadn't thought about this in a long time. This is a recipe I used.

Ritzy Ramen Salad

1 head cabbage, shredded
6 green onions, sliced
2 pkgs. ramen soup mix, oriental flavor
1/2 cup slivered almonds, toasted
1/2 cup sunflower seeds
Chopped cilantro, to taste
3 cups shredded cooked chicken

Dressing:
3/4 cup vegetable oil (scant)
1/2 tsp. salt
6 T. rice wine vinegar
1/2 tsp. pepper
4 tsp. sugar
1 seasoning packet from one of the above ramen mixes

Combine cabbage and green onions in large bowl and set aside. (Can be done the night before; cover tightly and chill.)

Mix dressing ingredients and refrigerate.

Just before serving, crumble uncooked soup noodles. Toss cabbage and onions with dressing. Add almonds, sunflower seeds, cilantro, chicken and noodles. Taste for seasoning.