Chinese Salad (adapted from Paula Deen) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 head Napa cabbage or bok choy (I use Napa) chopped into bite sized pieces
3 green onions sliced
3 stalks celery sliced into 1/4 inch pieces on the diagonal
2 T (or more) rinsed fresh cilantro (I cut or rip it)
Topping:
1 package chicken ramen noodles (keep seasoning pack)
1/2-1 cup slivered almonds
1 tablespoon (or more) toasted sesame seeds (or untoasted, you can toast)
Vinaigrette:
1 ramen packet seasoning pack
1/4 cup sugar (or less, I like this sweet)
1/4 cup veg oil
1 T sesame oil
1/2 cup white vinegar
1/4 cup rice wine vinegar
1/4 tsp kosher salt (to taste)
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Directions: |
Directions:Put veg in a large salad bowl.
In a jar with a tight lid mix vinaigrette ingredients. Shake until combined and let sit.
Cover a cookie sheet with tinfoil. Put broken up ramen noodles and almonds on sheet (sesame seeds too if you didn't splurge for the already toasted ones). Broil/toast in oven for 2-3 minutes but keep watch cause this stuff burns fast.
Pour dressing over salad and sprinkle with the toasted ramen, etc. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 |
Personal
Notes: |
Personal
Notes: I will make a batch of this and keep the dressing, salad and topping separate until it is time to eat. This is also very good with shredded chicken for a full meal.
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