Crunchy Cabbage & Carrot Slaw
Recipe type: Salad
Serves: 4
Delicious, vibrant slaw that makes a great accompaniment to your summer grilling.
  • ½ medium red cabbage
  • 3 medium carrots
  • ½ package of ramen noodles
  • ¼ cup sliced almonds
  • ⅓ cup sour cream
  • 1 tablespoon red wine vinegar
  • Salt & Pepper
  1. Preheat oven to 350F. Break up the ramen noodles and spread out on a baking sheet, with almonds. Place in oven until just toasted and slightly brown, approximately 3-5 minutes. Remove from oven and set aside.
  2. To prep the vegetables: Core and finely slice the cabbage. Peel and shred the carrot. Place in a medium mixing bowl or salad bowl.
  3. In a small bowl mix sour cream and vinegar. Season with salt and pepper.
  4. Mix vegetables, with sour cream and toss through ramen noodles and almonds.
  5. Serve immediately.
Slaw can be made a head of time, just keep ramen separate.
Also any leftovers will keep for a day or two in the fridge, but it is best to save ramen separately to maintain the crunch.
Recipe by Un Assaggio of Food, Wine, & Marriage at