ASIAN SALAD

Filed under Salads

Ingredients

2 (3 oz.) packages ramen noodles, crushed

1 cup blanched slivered almonds

2 teaspoons sesame seeds

1 head napa cabbage, shredded

4-5 green onions, chopped

1/2 cup vegetable oil

1/4 cup white vinegar

1/2 cup white sugar

2 tablespoons soy sauce

1/2 teaspoon sesame oil

1/2 cup chopped fresh cilantro

Mandarin oranges, for garnish



Directions

Preheat oven to 350 degrees.  Toss crushed ramen noodles, sesame seeds and almonds on a rimmed baking sheet.  Toast in oven for 8-10 minutes, stirring once, until golden; set aside.  In a small saucepan bring the vegetable oil, sugar, and vinegar to a boil for 1 minute.  Cool, then stir in soy sauce and sesame oil.  In a large bowl, combine shredded cabbage, green onions and cilantro.  Add dressing and toasted ramen, almonds and sesame seeds.  Toss well to combine and serve immediately.  Garnish with mandarin oranges, if desired.



Let's Dish

You may have come across a version of this salad before.  It's obviously not a real Asian dish, but it's really tasty and always a crowd pleaser.  I like to use a combination of cabbage and mixed greens.  I also serve the dressing on the side.  That way, if there are leftovers, they don't go soggy.  I also recommend adding the toasted items just before serving so they stay nice and crunchy.  This is a great summer salad to take long to a barbecue or potluck.



Who Dished It Up First

Adapted from allrecipes.com.



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