A friend served a similar salad to the recipe below at a pot luck, and I knew I had to have the recipe. She has some sort of aversion to technology, so my e-mail begging for the recipe went unanswered. Off to search the internets!
I found this one on recipezaar.com, and have made it a few times sans chicken. It has been received very well (they didn’t lick their plates, but it was close!), so here it is for your summer bbq I-need-a-quick-salad-to-bring pleasure. It’s pretty quick to make, so it works so great for summer. If you are so inclined and just want to bring it for lunch at work, don’t mix it up with the dressing and have that on the side. I can tell you that I plan on doing that myself! I just mixed up about half the salad here for dinner, mixed some up for dinner another night and the rest I plan to have for lunch.
We had this with grilled bacon wrapped beef tenderloin and peas. I made the kids beef brats since they don’t like steak…yet. 😉
Recipe:
1 head cabbage, shredded or chopped OR 1 bag coleslaw mix (I do this for ease of making it)
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds (I haven’t had them on hand each time, so this is optional)
2 packages Top Ramen noodles or other ramen-type soup
3 tablespoons oil
Dressing
3/4 cup vegetable oil or canola oil
5 TBSP seasoned rice vinegar
5 TBSP sugar
5 TBSP soy sauce
2 teaspoons salt
1 teaspoon pepper
Prepare dressing and set aside. Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil. Once noodles have begun to slightly brown, add slivered almonds. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside. If they are oily, allow to drain on a paper towel.
Combine cabbage mix, green onions, and sunflower seeds in a large bowl. About 10 minutes before serving, add the ramen/almond mixture and dressing. Stir well to coat.
Enjoy!
My mother makes something similar and it is a family favorite! Quick and refreshing 🙂
Thanks for sharing!
Yum! I’ve been wanting to make Pioneer Woman’s Asian salad, now I’ll have to add this one to my “must try” list!
forget the salad I want the bacon grilled tenderloin!!!!! LOL
This looks awesome! I’ve been looking for more salad options lately to help with our diet! Thanks!
It is yummy…I would highly recommend it! Another option for the dressing is to add a splash of soy sauce in it. I tried it for part of the leftover salad and that was a yummy addition. 🙂
Ah but you see it has cabbage in it and that is too much like coleslaw, an aversion to which I have never outgrown 🙁
Quite like the sound of the noodles and almonds though!
Do the noodles soften or do they stay hard? I’ve had a soft version and loved it and tried to copy it but the recipe I found kept the noodles hard. Liked it but I was looking for the soft noodle recipe.
Yum! Sounds interesting with the uncooked ramen noodles.
i make something very similar to this … yummmmmmmmmm !!!
Keith’s family has this at every get together. LOVE IT!
This is one of my favorite salads! Everyone needs to try it!
[…] wrapped marinated venison tenderloins, bread baked on the grill, sweet potato-thyme packets and my Oriental Cabbage Salad. We ate well and drank well that evening. To top it off the weather was absolutely beautiful, […]