Looking for a sweet and tangy salad to perk up jaded appetites? This purple cabbage and ramen salad is crunchy on the palate and vibrant on a buffet table or on the dinner table as a side dish with, for instance, glazed Honey Mustard  Chicken. This salad loses its crunch over time but the leftovers are still delicious the next day, too.

Purple Cabbage and Ramen Salad

Yield: 8 servings

Ingredients:

• 6 ounces ramen noodles, crushed
• 1/2 cup slivered almonds
• 1/4 cup soy sauce
• 1 tablespoon oil
• 1/4 cup soy sauce
• 4 cups shredded purple cabbage
• 1/2 cup slivered almonds
• 4 scallions, thinly sliced
• 1 cup sweetened, dried cranberries (craisins)

For the dressing:

• 3 tablespoons sesame oil
• 3 tablespoons corn or safflower oil
• 4 tablespoons maple syrup (or more)
• 1/2 teaspoon ground black pepper
• Pinch of salt
• 3 tablespoons apple cider vinegar

Method:

1. Heat oil in a non-stick skillet over medium heat. Add the crushed noodles, slivered almonds, and soy sauce. Panfry for 3-4 minutes, until the noodles are well coated with sauce. Remove from heat.
2. Place the shredded cabbage into a large bowl. Add sliced scallions and craisins.
3. In a small bowl, whisk together the dressing ingredients to combine.
4. Add the noodle and almond mixture to the shredded cabbage mixture, and mix well to combine. Pour the dressing over all and mix well.
5. Taste and adjust for seasoning. You may prefer more salt and/or more maple syrup. If you like it tangier, add more cider vinegar, a bit at a time until you reach the desired level of tanginess.

Notes: If making in advance, preserve crunch and freshness by setting aside dressing and noodle mixture, separately. Add both dressing and noodle mixture just before serving. (Leftover salad will lose its crunch, but will still be yummy and keep up to three days, refrigerated.)