Due to the many requests I’ve had for this salad I am posting it today as a follow up to our Oriental theme birthday dinner this week. We are still enjoying the leftovers as I thankfully made a double batch!
RAMEN ORIENTAL SALAD RECIPE, an Oldie But Goodie
1 sm head green or red cabbage, chopped or shredded
1 lg head of napa cabbage, chopped or shredded
1 lg bunch green onions, chopped
Option: you can substitute 1 lg. bag cole slaw in a pinch
2 Tbls butter
3 tbsp. sesame seeds, blk or white or a combo of the two
1/4 c sliced almonds
1 pkg dry crunchy Ramen noodles, chicken, shrimp or oriental flavor, well crushed
Melt butter, and brown seeds, almonds, and noodle pcs in skillet… being careful not to burn, but toast until light brown. Option: sprinkle the Ramen seasoning pkt in this mix. Blend well.
NOTE: You can add the little Ramen seasoning packet to either the crunchy topping or the salad dressing, if you like, …or you can omit it altogether. I’ve done it both ways. Many times there’s excessive salt or MSG contained in those seasoning pkts, so just read your ingredients label and go with what makes you comfortable…..your choice to add or not to add. It’s great either way so feel free to experiment.
1/4 c. sugar
1/8- 1/4 c (2-4 TBLS) flavorless oil, start with lesser amt only adding more if necessary for flavor balance
1/4 c apple cider vinegar (Bragg’s brand)
Ramen seasoning pkt (optional)
1/2 tsp. pepper
Heat sugar and cider, (& seasoning pkg if you are using it).
Whisk, & when sugar is melted/ fully dissolved, then remove from heat.
Add oil, Pepper. Whisk again until well blended.
Cool, but can use if it’s slightly warm
Place in mason jar with tight lid to shake well immediately before pouring onto salad as oil tends to separate easily. Refrigerate any leftover dressing.
NOTE: You may want to play around with the sugar, oil, vinegar ratios to your taste preference. I want mine both sweet and vinegary, with just enough oil to smooth it out and bind. You don’t want to pour tasteless oil over your salad! So just play with it until it’s to your liking.
Assemble salad right before serving…In big salad bowl toss greens, toppings and dressing well. I only toss as much as we will eat in that sitting. Then I save the leftover greens, crunchy toppings, and dressing separately so I can toss up another fresh batch tomorrow.
We oftentimes make a meal out of this salad by adding chunks of grilled chicken or fish, or thin slices of beef or pork tenderloin on top. Following the Asian philosophy, use your protein addition as a condiment flavoring treat vs the main attraction. 3-4 ounces is ideal.
Bon appetite y’all!