I know I’ve slacked on my Market Fresh Recipe posts lately but I’ll do my best to get back on track now.  We had a successful ‘Kraut Day’ last weekend (I’ll blog more about that soon) but we still have TONS of cabbage left.  Sure, we’ll be making ourselves some buckets of kraut yet but what else can we do with it?

One thing I suggest is to make a Crunchy Noodle Salad, or as my dad calls it ‘Meg Ryan Salad’.  My dad tends to make names up for things that stick.  We had this at my Aunt Carol’s in California when I was younger and he called it the ‘Meg Ryan Salad’ because it seemed like something she would eat.  Our family has been calling it that ever since.  One of the other odd names we have is a ‘Mike Cane Cut’ for your sandwich.  A boy my dad went to school with came to school everyday with his sandwich cut both ways diagonally – my girls are already requesting a ‘Mike Cane Cut’ on their sandwiches. 

Anyway – back to the salad…

Crunchy Noodle Salad or ‘Meg Ryan Salad’

Salad

1/2 head of chopped cabbage

2 pkgs Ramon Beef Noodle Soup – Broken

1 cup sunflower seeds

1 cup slivered almonds

1 bunch green onions – chopped

chopped carrots for color

Dressing

1 cup oil

1/3 cup vinegar

1/2 cup sugar

2 pkgs of beef soup seasoning from the soup

Instructions

Salad – mix everything together but the Ramon Noodles. 

Dressing – Mix it all together and let it marinate for a few hours before serving.

Right before you serve the salad add the noodles into the salad mixture and cover with the dressing (if you wait until right before you eat it helps keep the crunch and avoid soggy noodles). 

Enjoy!