I first tasted this recipe at one of our women’s Bible study
meetings, courtesy of the wonderful Linda Davis (thank you Linda!!), but apparently it’s been around awhile. I
fell in love with the Asian flavors. I was able to easily find the recipe
online but had a concern over the extra calories added by butter. I decided to
make a slimmed down version packed with lots of flavor and this is what I came
up with. And since October is National Pasta Month, this recipe is perfect to include right now!
Ramen Noodle Cabbage Salad
½ head Napa cabbage
2 green onions, sliced on the diagonal
1 T. sesame seeds, toasted (toss them in a heavy skillet on
medium heat for a few minutes)
2 T. sugar
2 T. rice wine vinegar
1 T. sesame oil
1 T. water
Seasoning packet from ramen noodles
1 package ramen noodles, Oriental flavor
Slice the cabbage head in half and remove base; slice the green leaves thinly. Combine cabbage with remaining
ingredients, except ramen noodles, in serving bowl. Refrigerator for at least
an hour to allow flavors to blend. Just before serving, crush the noodles in
the packet and add to the salad (if you want them crispy; if you prefer them soft, add right away, before refrigerating).
Serves 4
Tip: If you want to
make this into a main dish, simply add cooked, shredded chicken breast meat.
I"m an awkward person and all I saw was little craw dads.... ew.....but there wasn't any seafood in it.
ReplyDeleteHa ha! The noodles do kind of look like little creatures. But trust me, this recipe is not ew! Try it, you might like it!
ReplyDelete