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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crunchy Asian Salad Recipe

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This recipe for Crunchy Asian Salad is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 envelope - Good Seasons Italian Salad Dressing
½ c. - sugar
2 T. - soy sauce
2 (3 oz.) pkg. - dry ramen noodle soup mix
2 (16 oz.) pkg. - coleslaw blend
4 - green onions, sliced
½ c. - sunflower kernels, dry roasted
½ c. - sliced almonds, toasted

Directions:
Directions:
Prepare dressing. Mix in small bowl as directed on envelope. Stir in sugar and soy sauce. Break apart noodles from dry ramen noodle soup mixes; place in large bowl. Discard seasoning packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and toasted Sliced Almonds. Add dressing; toss to coat well. Serve immediately. Makes 12 cups.

Personal Notes:
Personal Notes:
Dressing can be prepared ahead. Cover and refrigerate until ready to use. Noodles can be crumbled the day ahead. Place in re-sealable plastic bag along with sunflower kernels and almonds; seal bag and store at room temperature until ready to assemble salad.

 

 

 

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