A nice refreshing salad for the summer. I do not care for coleslaw but this salad is wonderful. It does not have the heavy mayo base. The dressing also works wonderfully on a tossed green salad or steamed veggies.
- 2 heads napa cabbage, thinly sliced
- 2 tablespoons canola oil
- 2 (3 ounce) packages ramen noodles, crunched
- 1 tablespoon sesame seeds
- 3 -4 garlic cloves, crushed
- 1⁄2 cup sunkist almond accents sliced almonds (flavor of your choice)
- 2 tablespoons soy sauce
- 1⁄4 cup cider vinegar
- 1⁄2 cup sugar
- 1⁄4 cup canola oil
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon ground ginger
- In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
- Remove from heat and refrigerate.
- In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
- In a large salad bowl, toss the noodle mixture and sliced cabbage together.
- Add dressing and sprinkle with the Almond Accents.
This is very similar to an asian-style oil/vinegar coleslaw recipe that I make often. We enjoyed this as a side dish to dinner. For the dressing, I only used 1/4 cup sugar and it was still very good. I also used a mixture of shredded cabbage & romaine, and added in chopped avocado.
We loved it! Including my kids! It made a huge batch and I knew there would be some leftover, but we gobbled it up. I made it 3 days ago and can't make it again soon enough. The toasted ramen noodles really set this apart. Very versitile too. I used what I had on hand: reg. vinegar and peanuts instead of almonds. Didn't ruin it!
Good salad, I changed a few things. First I used fresh julianned ginger, mixed with the ramen noodles and ginger in a wok. I also used 1/4 cup of splenda in place of the sugar. Next time I will try using 1/3 cup splenda brown sugar to see how that works. I also added 1/3 cup almond slivers