Crunchy Asian Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Napa cabbage
6 ribs of celery
4 green onions
1/2 c. margarine/butter
2 pkgs Ramen Noodles (break small)
1/2 c. sunflower seeds
4 oz. pkg slivered almonds
Dressing
Seasoning packets from noodles
1/4 c. canola oil
1-2 tsp soy sauce
2 T sugar
1/2 c. vinegar
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Directions: |
Directions:Slice and set aside the first 3 ingredients.
Reserve the flavor packet from the noodles. Toss the butter, noodles, sunflower seeds, and almonds together. Brown in skillet, stirring constantly. Cool. Reserve some for top of salad.
Mix together the dressing ingredients in a bowl (you may want to prepare it in a container with a tight lid so you can shake it before pouring on the salad). Pour dressing over salad just before serving. You can store the dry ingredients separate from the salad and mix altogether right before serving if you don't want the noodles to get soggy. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 Minutes |
Personal
Notes: |
Personal
Notes: The original recipe for this came from Donna Schmidt. She used the exact same method and ingredients for the salad portion but the dressing for her version was 1 packet seasoning mix, 1/4 c. oil, 1-2 T. soy sauce, 1/2 c. vinegar and 1 c. sugar and she mixed them together in a saucepan and boiled them for one minute. Let it cool and then tossed on the cabbage mixture. This is sweeter but also super tasty.
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