This is a healthier version of a family recipe we’ve had around for a long time. The ramen noodles don’t necessarily add any nutritional value to the salad, but the salad just isn’t the same without them.

 1. Toss together:

1 small head cabbage, shredded

3 green onions, sliced

 2. In medium skillet, in 1 Tbsp Earth Balance buttery spread, sauté:

½ cup slivered almonds

2 Tbsp sesame seeds

 3. Add to cabbage mixture:

Sautéed nuts and seeds

1 packet of ramen noodles, broken into pieces (set aside seasoning packet for dressing)

 Asian Cabbage Salad Dressing

1. Whisk with wire whisk until blended:

½ cup olive oil

2 Tbsp. vinegar

3 Tbsp honey

Ramen seasoning packet

 2. Stir into cabbage salad.

NOTE: To keep the noodles crisp, wait until just before serving to add.