Crunchy Asian Cabbage Salad

Our family loves this salad and it goes so well with meals where I would typically make coleslaw.  The dressing is a bit sweet and a bit tangy and it keeps well a few days if you keep the noodles separate from the salad except for the portion you know will be eaten in one day. 

• 1 head Savoy Cabbage
• 10 ounce / 284 grams package matchstick carrots (or about 2 cups)
• 2 packages ramen instant noodles (I prefer Sapporo Ichiban)
• 1 cup slivered almonds
• 1 cup fresh garden chives, finely chopped

Dressing

• 1/2 cup oil
• 1/3 cup liquid honey
• 1/3 cup rice wine vinegar
• 1 package ramen noodle seasoning

1.   Break noodles apart in the package and toast them along with the almonds in a 425 F oven for about 10  minutes, stirring occasionally,  until lightly browned. Set aside.  
2. Combine the remaining salad ingredients and toss to combine.
3. Combine dressing ingredients in a glass jar and refrigerate until ready to serve.  The salad can be dressed ahead of time but do not add the noodles/almonds until just before serving or they will lose their crunch. 

Hint ~ To make a meal out of the salad, add some protein such as grilled, sliced chicken.