2 pkg chicken ramen noodles, crushed (just hammer on the unopened package with a cup)
1 cup sugar
1 teaspoon dry mustard
Seasoning packets of the 2 chicken ramen noodles
1/4 cup red wine vinegar
2 Tbsp soy sauce
3/4 cup oil
2 bunches green onions, diced. (I cut ‘em with scissors)
1 pkg shredded cabbage (the kind with carrot shreds is fine)
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Let's Make It
Toast the three crouton ingredients listed in 350°F oven for 5-10 minutes. Turn and check on these frequently. It fits nicely on two medium size rectangle cookie sheets with elevated edges. May prepare the day before, store separately. (Giant Ziploc bag is fine to store, after they have cooled.)
Mix the ingredients in order listed. May mix the day before, re-mix and toss into salad immediately before serving. I mix/store in a plastic 1 quart container and shake it to mix.
May toss the day before – store in Tupperware.
That's it. Right before serving, combine the croutons, dressing and salad and serve. It will sit nicely in a chilled ceramic bowl for hours for those buffets, too, without getting limp.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.