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Ramen salad
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| Artist: |
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| Categories: |
Exotic, Salads, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| | Green cabbage, chopped | | | (as for slaw | | | Or buy a bag of pre-shredded | | | Slaw veggies) | | 1/2
| | Carrot, shredded | | 4
| | Green onions, chopped | | 1
| pack | Ramen noodles (oriental | | | -flavor) | | 2
| tbsp | Slivered almonds, sunflower | | | -seeds | | | And sesame seeds | | | Dressing, whisk or shake | | | Together: | | 1/2
| cup | Salad oil | | 3
| tbsp | Balsamic vinegar | | 3
| tbsp | Sugar | | 1
| tsp | Salt | | 1/2
| tsp | Pepper | | | Flavor packet from ramen | | | -noodles |
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Procedures:
| 1 | Toast the nuts & seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. | | 2 | Cool. | | 3 | Combine veggies. | | 4 | Break up noodles and add to veggies. | | 5 | Shortly before serving, add nuts & seeds & dressing, and toss well (don"t dress too far ahead, because you want the nuts, seeds & noodles to stay crunchy) |
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