Ever since I was a kid, my mom made this ramen salad for us all the time. Potlucks, family gatherings, picnics… Any excuse to make it, because it’s outrageously simple and surprisingly healthy. Olive oil is loaded with good fats, and the health benefits of vinegar have been explored time and again. Cabbage has been shown to have plenty of vitamins and minerals, and sunflower seeds, like olive oil, have a ton of beneficial Monounsaturated and Polyunsaturated fats, among other nutrients.
Eaten in moderation as a side dish, this is probably my favorite healthy picnic food!
CynD Smith’s Ramen Salad
- 1/2 Head of Cabbage
- 1 pkg. Oriental-flavored Ramen
- 1 can Water Chestnuts
- 1/2 c. Rice Wine Vinegar
- 1 c. Extra-Virgin Olive Oil (any vegetable oil will work in a pinch)
- 1 tbsp. Sugar
- Sunflower Seeds (to taste)
- Thinly slice and chop cabbage
- Crush ramen in package, setting the seasoning packet aside. Throw the crushed dry noodles and drained water chestnuts with the cabbage in a large bowl and toss to mix evenly.
- In a cup, bowl, or salad dressing mixer, whisk together the vinegar, oil, the seasoning packet from the ramen, and sugar. Pour over the cabbage mixture, add sunflower seeds, and toss to coat, then serve.
This will keep in the refrigerator for a few days, although actually keeping people from finishing it for that long might be a challenge! This recipe is easily doubled for potlucks and picnics, or for families (My mom almost always made a double batch for my two brothers and I).