This salad is a great side dish for grilled Teriyaki chicken, pork or beef. Last night, we ran out of gas for our grill, so I made Crispy Panko Pork Chops #87166 by Marie (very good!!), using the pork tenderloin I planned to grill, cut into 1/2" medallions. I have to say we almost liked the salad better with this than the Teriyaki. I digress, sorry - this salad has many unique flavors and textures to please everyone's palate. Enjoy!!
- Ready In:
- 2 (3 ounce) packages ramen noodles, crushed
- 1 cup slivered almonds
- 2 teaspoons sesame seeds
- 1⁄4 cup butter
- 1 large napa cabbage, shredded
- 1 bunch green onion, sliced
- 3⁄4 cup vegetable oil
- 1⁄4 cup white vinegar
- 1⁄2 cup white sugar
- 2 tablespoons soy sauce
- Melt butter in a medium skillet on low heat.
- Add ramen noodles, almonds and sesame seeds.
- Cook, stirring often, until golden brown.
- Remove from heat, cool.
- In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
- Stir in soy sauce.
- In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
- Toss well.
- Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
- This salad is best served at room temperature.
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I found this recipe for Asian Salad on Allrecipes submitted by Juanita Peek and was happy to learn someone had already posted it here. Thanks Lusil! This salad is great. Different from the one I posted earlier on. I made this exactly as directed and it tasted good but wanted more kick so I added one ramen spice packet to the dressing and I chilled the dressing separate from the salad greens for an hour before serving. Just before serving I tossed the salad greens, ramen nut mixture and the dressing. I also added and 8oz can drained mandarin oranges. It was eaten up quickly by my guests. It will be great this summer. Thanks for posting Lusil! Enjoy. ChefDLHReply