I was determined to recreate the Cafe Hey cabbage salad that I had for the first time after our yoga in the park picnic a couple weeks ago. It was SO perfect.
The problem with recreating something that you haven’t freshly eaten is… You kind of forget all of the components that made it good, and just remember good.
The other problem is ramen. Plain ramen is hard to come by and ramen soup has 48% DV of sodium – yikes! I’m hoping that using only the noodles and tossing out the flavor pack brought the sodium down to a less ridiculous percentage.
FoodFash’s Attempt at Ginger Cabbage & Ramen Salad
2 Packs of Ramen (any flavor, you’re going to ditch the salt monster)
1 Small Head of Red Cabbage, chopped
3 Green Onions, chopped
1 Handful of Sliced Almonds
3/8 Cup of Ginger Dressing
While your noodles are boiling, chop the cabbage and onion. Drain the noodles and add to the veggies. Add the almonds and dressing, then stir until dressing is evenly distributed. Voila!
My notes for next time include finely chopping the cabbage and chilling the end result for an hour or so until the noodles cool. I think the chilling time would allow more of the ginger flavor to be absorbed as well.
My fingers are crossed that Cafe Hey has this salad again soon so I can sleuth my way to the perfect Ginger Cabbage & Ramen Salad!