Monday, September 5, 2011

Crunchy Asian Salad

This was a super fun salad to make and eat! It's not difficult in any way, nor are there complex flavors or ingredients. What makes this salad extra special and tasty is the crunchy topping. What fun texture and flavor to add to a simple salad.

I've used both romaine lettuce as well as green cabbage, for a little variety, although most any lettuce or cabbage will do. I've also kept the veggies simple, but feel free to add more.

Crunchy Asian Salad
For the topping:
1 pkg. ramen noodles (flavor packet discarded)
1/4 cup butter
1/2 cup sesame seeds
1/2 cup slivered or sliced almonds

For the salad:
1/2 small head green cabbage, shredded
1/2 head romaine lettuce, shredded
2 red peppers, julienned
1 cucumber, peeled and sliced
6 green onions, thinly sliced

To prepare the topping, crush ramen noodles and add to a small frying pan pan with butter, sesame seeds and almonds. Cook until golden brown, stirring often. Remove to a small plate or dish to cool.

Add all salad ingredients to a large salad bowl and toss to evenly distribute veggies. Serve salad on individual plates, adding salad dressing and topping as desired.

Notes: I used the vinaigrette from this salad because I had leftovers. You could easily just throw together equal parts of rice vinegar and canola oil, a splash of sesame oil, sugar and soy sauce for another quick and easy dressing.

SOURCE: Adapted from Your Homebased Mom

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