Perfectly sweet, cruchy, vinegary this is my mom’s cabbage salad, and as soon as temperatures started to rise, this salad was always on the table. As I have grown older, I realize more and more that my family always did things a little different, definitely in a good way. Instead of slaw, we had this. Instead of traditional potato salad, we had the German variety. These are the little things that make us Maucks.
My mom is famous for her cabbage salad. Since it’s not traditional, it is always a hit at potlucks and parties. She has made this for as long as I can remember, and it will always be a summer staple for me.
Mom’s Cabbage Salad
1 head of cabbage, chopped
5-6 green onions, chopped
2 tbsp sesame seeds
1/2 cup slivered almonds
1 tbsp butter
1 cup sugar
1/2 cup apple cider vinegar
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
1 package of ramen noodles, chicken flavor
In a saute pan, toast the sesame seeds and almonds in the butter over medium heat. It will take 10-15 minutes to slowly toast to golden brown, but watch it closely, stirring constantly. Add the sugar, vinegar, olive oil, salt, pepper and the seasoning packet from the noodles. Stand back, hot vinegar is very pungent and the steam will go straight to your nose. Once the sugar is dissolved, remove from the heat and let cool.
Don’t cook the dressing too much, one minute tops. Otherwise the sugar will cook and the dressing will get to hard. This is still sugar and cooked sugar turns thick.
Once the dressing has cooled, toss with the chopped cabbage and onions making sure everything is well coated. Right before you serve, add the broken up, uncooked ramen noodles.
Hope you enjoy this Mauck tradition as much as me!