Don’t let the cabbage scare you away from trying this salad. I don’t love cabbage, I wouldn’t even go so far as to say I really even like it.  But I LOVE this salad!  It’s a small twist on the traditional cabbage salad if you have had that before.  This salad is so easy to make and is great to take to a gathering.  Serve it as a complimentary side like I do or add a couple of cooked chicken breasts and serve as a meal.  If you won’t be able to finish the salad in one sitting I would recommend not pouring the salad dressing over the entire salad, it will store best that way. I eat this salad on it’s own for ‘Mom Lunches’ and serve it with a meal as a healthy side. Try it out, this recipe won’t disappoint.


Yield: 6-8 servings

Time: 15 minutes


  • 1/2 bag coleslaw mix
  • 1/2 head of green leaf or Romaine Lettuce
  • 1 package Romen Noodles
  • 1/3 c oil
  • 3 T red wine vinegar
  • 2 T sugar
  • 1/4 tsp pepper
  • 1/2 Romen seasoning packet

Choose the Salad Toppings You Like:

  • 2 green onions, diced
  • 1/4 c sunflower seeds
  • 1/4 c almonds
  • 1/2 c Crasins
  • 1 c grapes
  • 1/2 c sliced strawberries
  • 1 apple, diced
  • 1-2 celery stocks, diced
  • 1 can Mandarin oranges, drained
  • shredded cheese
  • shredded chicken (precooked)



  • Step 1

Preheat oven to 350 degrees.  Wash and prepare all fruits and vegetables.

Break Romen into bite size pieces. Place on a cookie sheet and bake at 350 for 6-7 minutes. Allow to cool.

  • Step 2

Prepare the vinaigrette dressing by mixing oil, red wine vinegar, sugar, pepper, and Romen seasoning.

When noodles have cooled mix noodles, lettuce, cabbage, and desired toppings in a large bowl.

5 minutes before serving stir in salad dressing. 





Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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