My dear friend Betty introduced me to this salad, and I thought it was delicious. It is easy to make with simple ingredients and comes together quickly. I tweaked her recipe slightly and recently served it at a dinner party to rave reviews. Here is how I prepare it.
Remove the noodles from 2 packs of Beef Ramen noodles and place in a large Ziplock bag, discarding the spice packets. Break up the noodles into smallish pieces. Melt ¼ cup of butter in a large sauté pan and add the noodles, 1 cup of chopped green onions and ½ cup of slivered almonds. Sauté over medium low heat until lightly browned. Remove from the heat to cool while you make the dressing. In a small bowl (I use a salad dressing shaker) add ½ cup of olive oil, 1 tablespoon of soy sauce, 1/3 cup of sugar and 1/3 cup of white wine vinegar. Whisk (or shake) until well blended. When ready to serve, place 20 ounces of angel hair cabbage in a large bowl. Add the noodle mixture, dressing, and toss.
And that is it. So easy! And different. I hope you will try it.