Here’s my fave. I’ve been eating this daily for the past few months, I just crave it! (Plus, I’ve lost 15 lbs!!! because I snack on this all the time!)
Oriental Cabbage Salad
1 head napa or savoy cabbage
1 package oriental noodle soup (I use Sapporo Ichiban original flavor)
1/4 cup olive oil (or any light salad oil)
1/4 cup white vinegar
1/4 cup sliced almonds, lightly toasted
Use a clean, recycled glass bottle with screw top to mix and store the dressing. Pour oil and vinegar into bottle and add the package of soup base from the noodle soup mix. Shake well.
Slice cabbage thinly and place in large bowl. Crumble dry soup noodles over (I leave some big crunchy chunks, too.) Sprinkle with almonds. Dress salad just before serving.
TIP: You can slice cabbage and make dressing ahead of time…I’ve had good success with storing the sliced cabbage in a clear plastic veggie bag from the grocery store, leaving plenty of air space and closing with a twist tie. This keeps in the fridge this way for about a week and is handy for single servings.