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Parve
Easy
8 Servings
Allergens 
30 Minutes
Diets
Wanting a nice unplanned salad one Friday night, I surveyed the contents of my fridge. The ramen crunch I’d prepared for a Shabbos day chicken salad and the red cabbage looked like a good try. It was polished off then and continues to be one of my favorites.
8 ounces red shredded cabbage
1/3 cup cherry tomatoes, halved
1 Kirby cucumber, thinly sliced
1 package ramen noodles, broken into chunks, with seasoning, or Gefen Ramen Toppers
1/4 cup sliced almonds
2 teaspoons Gefen Garlic Powder
2 tablespoons oil, such as Gefen Canola Oil
1/4 cup oil, such as Gefen Canola Oil
1/4 cup sugar
1/4 cup Gefen Vinegar
Preheat oven to 400 degrees Fahrenheit.
In a baking pan, combine ramen crunch ingredients.
Toast for 10 minutes or until browning.
Place dressing ingredients in a container and shake until well-combined.
To assemble salad, place salad ingredients in a bowl and toss with dressing.
Top with crunch and serve.
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