Crunchy Cabbage Salad with Marcona Almonds
A crunchy slaw of cabbage, cranberries, marcona almonds, and a caraway vinaigrette, topped with crunch ramen noodles.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Servings: 8
Author: Angela Roberts
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
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.