Aggie’s Cabbage Salad

This recipe comes from my mother-in-law, Agatha Bortolotto.  This is a crowd favorite  with an Asian flair.  It needed just a little tweaking to make it vegan.  For best results keep the three elements separate until just before serving.  This salad serves 8-10.

 Ingredients

•         1 medium cabbage (or ½ red cabbage and ½ green)

•           6 green onions sliced

 Nut mixture

•           4 oz slivered almonds

•           ⅓ cup sesame seeds

•           ¼ cup vegan butter (can use less)

•           1 pkg soy sauce top ramen (I use Nissan brand)

  Dressing

•           ⅓ cup vegetable oil (can use ¼ cup or less)

•           ⅓ cup sugar

•           ¼ cup rice vinegar

•           1 Tbs soy sauce

•           ¼ tsp sesame oil

 Instructions

1. Shred cabbage.  Add sliced onions and chill.  Combine dressing and set aside.

2. Open top ramen and set aside flavor packet.  Break up top ramen noodles (I use a mallet on the package).  Melt butter and saute almonds, sesame seeds, ramen noodles, and contents of flavor packet until lightly browned (about 5 minutes).  Cool down.

3. Right before serving add sauteed nut and seed mixture to cabbage and combine.  Add dressing.  I don’t usually use all the dressing because I like it lightly dressed).  Enjoy!