Asian Ramen Salad
In all of my travels I have not yet explored Asia, but I really love the cuisine. It’s always a treat for me to enjoy the flavors and textures of cultural dishes from fascinating parts of the world. One of my favorite vegetarian salads is this Asian Ramen Salad. I love the crunch of the Napa Cabbage combined with the toasted sunflower seeds, sliced almonds and Ramen Noodles. The addition of the tangy soy and herb dressing makes it so flavorful and tastefully irresistible. If you are craving something that is healthy, vegetarian and really fresh, then this is the perfect thing.
Make good food with gratitude,
Becky
Asian Ramen Salad
Yield:
3-4 quarts
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
½ cup sugar
½ cup vegetable oil
1 tablespoon soy sauce
¼ cup white vinegar
2 packages Ramen Noodles (Soy Sauce Flavor)
2-3 pounds Napa cabbage
9 green onions (chopped)
4 ounces sliced almonds (¾ to 1 cup)
4 ounces sunflower seeds (¾ to 1 cup)
8 tablespoons unsalted butter
Directions:
Wash and cut up cabbage and onions and place in a large mixing bowl. Set aside.
Melt butter in a skillet over medium heat. Toast almonds, crushed Ramen noodles and sunflower seeds until they are lightly browned. Remove from heat and cool completely.
In a small pan, mix sugar, oil, soy sauce, vinegar and seasonings packets from the Ramen Noodle packages. Stir until the sugar is dissolved. Remove from heat and cool completely.
When ready to serve, toss the nut mixture with the Napa Cabbage and green onions.
Add the dressing mix a few hours before serving.
If you wish to prepare the salad in advance, I recommend keeping the components separate until ready to serve. This will keep the salad fresh, crisp, and crunchy until serving time.
Tips and Tricks:
1/4 cup of Truvia or Splenda can be substituted for the sugar in this dressing.
I used vegetable oil in the dressing, but you could use sunflower oil, but be aware that it may change the taste of the dressing. Since the recipe has toasted sunflower seeds, I think the use of this type of oil would work quite well.
If you do not have a food scale, use ¾-1 cup each of sunflower seeds and sliced almonds
Tools:
I’ve provided links to some tools that I think may help you with this recipe.
