Donna’s Cabbage, Corn, and Crunchy Noodle Salad

This is an attractive salad full of color and flavor. It received rave reviews at my spring picnic party.

5 cups shredded white and red cabbage

6 green onions, diced

1-1/2 cups frozen green peas

11 ounces canned corn, drained


1 package chicken flavored ramen noodles

1/4 cup cider vinegar

1/4 cup canola oil or olive oil

3 tablespoons Splenda or sugar

1/4 teaspoon pepper

1/2 cup roasted peanuts

In a large bowl, combine cabbage, onions, peas, and corn. Open ramen noodle package and set noodles aside. Combine seasoning packet powder with vinegar, canola oil, Splenda, and pepper in a small jar. Shake to mix and combine with cabbage mixture. Cover and refrigerate. When ready to serve, add reserved noodles and almonds. Stir until well blended.

Serves 12

Nutritional Information per serving:

Calories 190

Fat, gm. 9

Protein, gm. 5

Carbs, gm. 22

Cholesterol, mg. 0

Fiber, gm. 5.0

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