Tuesday, August 6, 2013

Asian Cabbage Salad

Lacking mandarin oranges, but still delicious!
This is one of my favorite dishes to prepare and eat in warmer weather. 
I melt the butter and toast the almonds, noodles, and sesame seeds in my little countertop oven, which really keeps the heat down.

The kids don't eat it, but we are beyond trying to make something every night that the kids will eat.  They survive on breakfast, lunch, and 2-3 snacks.  Dinnertime is when we give them the opportunity to try something new (and we try something new occasionally as well!).

Anyhow, this salad doesn't make great leftovers.  If you're making it as a side for two adults, you should probably cut it in half.  We eat it as our entire meal, and we eat the entire bowl!

Salad ingredients
  • 1/4 cup butter, melted
  • 1/4 cup sesame seeds
  • 1 package slivered or sliced almonds (1/2 cup)
  • 2 heads Napa Cabbage, chopped (one large head of regular cabbage works if you can't find Napa)
  •  2 bunches green onions, chopped
  • 2 packages ramen noodles, raw, without seasoning
  • 1 can of Mandarin oranges, drained
Dressing Ingredients
  • 1/2 cup sugar
  • 1/2 cup vegetable oil (I plan to substitute something healthier when I run out...haven't decided with what yet)
  •  1 TBSP sesame oil
  • 1/4 cup rice vinegar
  • 2 TBSP Braggs Amino (or 4TBSP soy sauce)
Directions: 

Salad:
Combine and chill cabbage and green onion.  Break noodles inside packages, then combine with sesame seeds, almonds, and butter on a baking sheet.  Toast all in broiler.  Cool. 

Dressing:
Mix oils, sugar, vinegar, and soy sauce in pan.  Heat over medium, stirring until mixture boils.  Allow to boil for 1 minute.  Cool for 1/2 hour.

30 minutes before serving:
Combine cabbage, toasted ingredients, mandarin oranges, and dressing.  Chill until serving.

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