Recipe by RaisingKang
I adapted this recipe from #54866 and had so many tweaks and changes from the original that I needed to put this one down so I could remember it all. I've omitted alot of the oil from the original to lighten it up. This is great for summer time BBQ's as a side dish. Or grill some chicken and you've got a Chinese Chicken Salad.
Top Review by I'mPat
Well this was a revelation in that it got the DM to devour vegetables though in this case she picked out the noodles (I used sobo noodles) I did scale it back for 3 serves and therefore microwaved the sauce ingredients about 1/2 an hour before serving and tossed them through the other 2 parts of the salad to allow the flavours to develop a little before serving and it was delicious, thank you RaisingKang, made for Name that Ingredient tag game.
- 1 head cabbage (I use green)
- 4 green onions, sliced thinly, include the whites and greens
- 1 -2 minced garlic clove (I used the minced from the jar to save time)
- 1 tablespoon fresh ginger, diced (I used the minced that is prepared in the jar to save time)
- 1 carrot, shredded
- 1 (6 ounce) package ramen noodles, uncooked, discard seasonings
- 1⁄4 cup sunflower seeds
- 2 tablespoons sesame seeds
- 1 cup slice almonds
- 1⁄2 cup sugar
- 1⁄8 cup sesame oil
- 1⁄4 cup olive oil
- 1⁄4 cup rice wine vinegar
- 1 tablespoon light soy sauce
Directions See How It's Made
- Prepare Salad.
- 1) slice cabbage into small bite size pieces.
- 2) Add garlic, ginger, green onions, and carrots. Toss to combine.
- Note: If you are making ahead of time, place this salad mixture in a ziploc bag or covered storage bowl. It will keep in the refrigerator for about 4 days or longer depending on how you store it.
- Prepare Crunchies.
- 1) Break the ramen noodles into pieces, but not too small that you loose the look of the noodle. Spread flat on a cookie sheet or jelly roll pan.
- 2) Sprinkle over the top - Sunflower & Sesame seeds and slice almonds. Mist with Olive Oil mister to lightly coat.
- 3) Place pan under the broiler until lightly toasted. Stir gently if needed. This will happen pretty fast, so don't let them burn. Once brown remove from oven to cool.
- Note: If preparing ahead of time, once cooled place crunchies in a ziploc bag.
- Prepare Sauce.
- 1) Place all ingredients for the sauce in a small saucepan and bring to a boil. Stir until the sugar dissolves and the sauce thickens to a syrup like consistency. Keep stirring so it doesn't burn.
- Note: If preparing ahead of time you have two options. One is the make the sauce and refrigerate it in a container. Just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it. OR you can just make the sauce the day of.
- Another option if you have a small family. Keep all 3 parts separate and toss just prior to serving. The salad and crunchies will keep for several days. I will slightly heat the sauce in the microwave so that it's not so thick and will toss easily. I'll just toss a bowl or two at a time and the rest will keep.