Crunchy Cabbage Salad with Marcona Almonds
A crunchy slaw of cabbage, cranberries, marcona almonds, and a caraway vinaigrette, topped with crunch ramen noodles.
Servings: 8
Ingredients
Caraway Vinaigrette Recipe
- 2 tablespoons cider vinegar
- 1 teaspoon dijon mustard
- 8 tablespoons olive oil
- 1 teaspoon caraway seeds
Crunchy Salad
- 1 small head cabbage shredded
- 1/2 small head red cabbage shredded
- 1/4 cup dried cranberries or dried cherries
- 1/2 cup of crumbled fresh sheep's feta cheese
- 2 tablespoons of marcona almonds
- 1 tablespoon olive oil
- 1 package ramen noodles approximately 2 cups
- 1 teaspoon caraway seeds
- sea salt
- freshly ground pepper
Instructions
Caraway Vinaigrette
- Mix vinegar and mustard together until emulsified.
- Slowly add in oil, salt, pepper and caraway seeds.
Salad
- Mix together, cabbage, cranberries, feta cheese, marcona almonds with a generous portion of the caraway vinaigrette. Place in refrigerator.
- Make ramen noodles. Do not use the accompanying package of seasons, only the noodles.
- Heat a tablespoon or less of olive oil in frying pan.
- Toast the teaspoon of caraway seeds together with the noodles just until the noodles are golden. Be careful not to burn.
- Right before serving, take the crunchy slaw out of the fridge. Top with crunchy noodles right before serving.