Dried packaged ramen noodles, the college meal staple, add a fun crunch to this cabbage salad.

Scale

1/2 small head cabbage, thinly sliced (about 5 cups)

1 medium carrot, shredded (about 1 cup)

1/2 Japanese cucumber, quartered lengthwise and thinly sliced (about 1 cup)

2 green onions, thinly sliced

2 tablespoons sesame seeds

1 package ramen noodles

1/2 cup slivered almonds

3 tablespoons butter

White and black sesame seeds for garnish (optional)

Cilantro, chopped, for garnish (optional)

4 tablespoons vegetable oil

4 tablespoons white vinegar

4 tablespoons sugar

1 1/2 teaspoons salt

1/2 teaspoon pepper

Combine all the ingredients in a small mason jar. Cover and shake until the sugar is dissolved. Set aside.

Set aside some of the sliced green onions for garnish.

Combine the cabbage, carrots, cucumbers, remaining green onions, and sesame seeds in a large bowl.

About 45 minutes before serving, toss the vegetables with the dressing. Cover and place in the refrigerator.

While the salad is chilling, melt butter in a small frying pan.

Add crushed ramen noodles and slivered almonds. Toss to coat and let toast for about 5 minutes. Set aside.

Arrange salad on serving dish, leaving any excess dressing in the bowl.

Top with the ramen topping and garnish with reserved green onions, sesame seeds, and cilantro.

Add shredded chicken to make this a complete meal.

Add ½ teaspoon toasted sesame oil (or to taste) and 3-5 drops of sriracha (or to taste) to give the dressing an Asian flair.

Keywords: ramen, noodles, cabbage, salad, carrots, cucumbers