My sister in-law Brittany brought this salad to a family dinner a year ago and I immediately requested the recipe. It’s that good. It tastes nothing like coleslaw and all my children eat it. My ten year old son has even requested it for dinner before. It’s true. Promise.

There ‘s Brittany learning to preg-check a cow. Okay sorry. This is supposed to be a post about food and that’s certainly not appetizing. So back to the cabbage.

The cabbage in my garden is starting to head, but is not yet ready. Maybe you’re a little luckier and can use your own fresh garden cabbage. I’ll get there in a couple of weeks. Right now my family is trying to eat as much romaine lettuce as humanly possible. And I’ve decided to let the pigs enjoy the remainder of the kale. I’m never planting that again. It was my new salad green to try this year. If something is so bitter you have to disguise its taste with lots of other stuff, I’d rather not bother with it.

So here is my new favorite cabbage recipe:

Cabbage Salad

1 c. slivered (toasted) almonds
1 c. roasted & salted sunflower seeds
1 pkg ramen noodles (crushed)

Mix together. Save Ramen season packet.

Chop 1 head cabbage. (I use the coarse shred attachment on my food processor.)

Dressing:
2 T sugar
1 tsp salt
1/8 tsp pepper
1 tsp accent
1/2 c. oil
3 T vinegar
Ramen seasoning packet

Mix all ingredients just before serving.

Hint: I add more almonds and sunflower seeds than it calls for. I think it tastes better.

How to toast almonds:
Spread slivered almonds in a single layer on a baking sheet and bake at 350°for ten minutes (or until almonds begin to brown).

My ten year old son insists on following the hint whenever he  is present during the preparation of this salad. I hope you enjoy it.