Crunchy Asian Salad
This is sure to be a summer favorite! Sweet dressing on a crunchy cabbage salad with toasted almonds, sesame seeds, and ramen noodles. Perfect for potlucks, picnics, and bbq’s!
Ingredients
For salad:
- 1 large head Napa or red cabbage, sliced thin (or buy pre-cut)
- 1 small head Romaine lettuce, sliced thin
- 2–3 large red peppers, diced
- 4 green onions, diced (use the entire onion)
For crunchies:
- 2 packages chicken ramen noodles, crumbled
- 1 chicken-flavored seasoning packet (from ramen noodles)
- 1/2 cup slivered almonds
- 1/3 cup sesame seeds
- 3 tablespoons butter
For dressing:
- 1 cup vegetable oil
- 1/3 cup rice wine vinegar
- 2/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 clove minced garlic (or more if you like)
Directions:
- In a large bowl, combine chopped cabbage, romaine lettuce, red peppers, and green onions.
- Melt butter in a large skillet over medium heat.
- Add crumbled ramen noodles and stir for about 2 minutes. Add almonds and stir until they are golden brown (keep a close eye on the almonds—they burn easily).
- Add seasoning packet from the ramen noodles and mix well.
- Add sesame seeds at the very end and stir just until golden.
- Remove from heat and set aside to cool.
- Meanwhile, in a separate bowl, whisk together all the dressing ingredients.
- Just before serving, toss the salad, crunchies, and dressing together.
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