Try this recipe next time for a fresh twist on salad! We made this for a recent Memorial luncheon.
Asian Noodle Salad
6 to 8 cups finely shredded green cabbage
1 cup cut up broccoli
1 cup shredded carrots
1/2 cut up sugar snap peas
1/2 cup slivered almonds, toasted
1/4 cup sesame seeds, toasted
3 green onions, thinly sliced, or 1/4 cup red onion
1/2 cup crushed pineapple with juice
1/2 cup crushed mandarin oranges
1 red bell pepper diced very small
1 package ramen noodle soup
1 tbsp toasted sesame oil
1/3 cup seasoned rice vinegar
2 tbsp sugar
1/2 tsp black pepper
Place shredded cabbage in a large salad bowl.
Toast the almonds and sesame seeds by placing them in an ovenproof dish and bake at 350 for 5 to 10 minutes, until lightly browned and fragrant. Add to the shredded cabbage, along with the green onions, red peppers, pineapple and mandarin oranges. Coarsely crush the ramen noodles and add them to the salad, uncooked, along with the packet of seasoning mix. There is no exact science to this recipe. Add any more veggies that you would like.
Mix the remaining ingredients together and pour over salad. Let stand 30 minutes or more before serving. The noodles become soft as the salad stands.
Number of Servings: 8
Teri & Samantha ❀