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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 mins
Cook Time10 mins
Total Time30 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.


  • 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.