Our challenge this month was to make a summer salad.
I’m sure everyone has some variation of this recipe in their recipe box. We got this recipe from a friend many years ago. Here’s how we make it.
1 medium nappa cabbage, shredded
1 bunch scallions, chopped
1 packet ramen noodles (the one with the little flavour packet)
4 tablespoons sugar
6 tablespoons white vinegar
3/4 cup canola oil
Sliced almonds and sunflower seeds (optional, we didn’t use them)
Place your shredded cabbage and onions in a large bowl.
Separate the noodles from flavour packet and crush the noodles. We used the oriental flavour, but you could use chicken. Set aside.
Place the sugar and vinegar in a bowl and microwave for 30 seconds or until warm. Stir it up to dissolve the sugar. Add the oil and flavour packet and stir again.
Toss the dressing with the cabbage until coated and store in the fridge until ready to serve (or pack for your picnic). Add the noodles, nuts and seeds just before serving otherwise they’ll get soggy. This salad can be made the day before. The cabbage is nice because it doesn’t wilt as fast as lettuce would.