i haven't posted anything new in a couple of weeks and don't feel inspired to write anything at the moment but tonight at byd, the topic of this salad came up. it's katie's fave and she would founder on it if she could. it's a much healthier lighter version of the original recipe and we just love it! hope you try and it and love it too!
Light Chinese Cabbage Salad
1/4 c. sliced toasted almonds
1/3 c. toasted sesame seeds (you can buy them already toasted in the oriental section of the grocery store)
1 lg. head of Napa cabbage (best to go by weight rather than size)
6 sliced green onions (more if you like onion)
1 pkg. of Ramen noodles crushed (just throw away the seasoning packet)
Dressing
2 tbls. salad oil (I use extra virgin olive oil)
1 tbls. soy sauce
1/3 c. sugar
1/2 c. seasoned white rice vinegar
Toast the almonds by placing them in a skillet over medium-high heat, stirring often, until they are a light tan color to enhance the flavor (or you can put them on a cookie sheet in the oven too). Set aside to cool.
Combine the dressing ingredients and stir until dissolved. I make a double batch and put it in a quart sized mason jar and shake it until dissolved.
Chop cabbage and onions and keep in a large bowl until ready to serve. One hour before serving add almonds, sesame seeds, and ramen noodles to the dressing and shake occasionally. Add dressing to the cabbage and toss the salad. Makes approximately 10 servings, unless Katie and Nicole are there for dinner. :)
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4 comments:
Can't wait to make it!! Thanks for sharing!!
Sounds delish! I think I'll put it on the menu for this next week.
I just got around to trying this, it was great, even jeremie the cabbage hater liked it.
Great! Now I'm hungry! :)
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