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Tuesday, February 8, 2011

Recipe - Crunchy Asian Salad

I love this salad and hope you will too! Some people call it Chinese Cole Slaw, but I renamed it since I added some of my own ingredients I haven't seen in other salads that are similar. You could even add some peanut butter to the dressing to have more of a Thai taste. (which I love also!) This is delicious and one of my favorite recipes! When I take it to family gatherings or carry-in dinners, people go crazy over it.
Suggestion: to make this a dinner salad, add grilled chicken. Kroger has frozen grilled chicken slices that are great!



Crunchy Asian Salad

2 packages Cole Slaw mix (or 1 head cabbage, chopped in bit size pieces)
½ cup butter
½ cup slivered almonds (sliced are ok, but slivered are best for this and more crunchy)
1/2 cup sesame seeds (found in Asian section of the store-but also in bags where the health food section is)
4 packages Ramon Noodles-add this last so they won't get soggy (flavor packet discarded) - Doesn't matter what flavor
6-8 sliced green onion
Edamine Peas (you can buy them fresh or frozen)
Optional: Water chestnuts, sliced

Fry slivered almonds and sesame seeds in butter until toasted. In the meantime, put cabbage or sole slaw mix in very large bowl. Do not put Ramon Noodles in yet or they'll get soggy. They're supposed to be crunchy. Mix up the dressing (below) and chill it. Right before serving, add the dressing, and almond-sesame seed mixture to cabbage mixture. Break up the Ramon noodles and add to salad. You could even add chopped Romaine lettuce to this to make it go farther. If you like Thai food, add peanuts to the salad and peanut butter to the dressing.

Ingredients for Dressing:
½ cup sesame oil (toasted is best)
½ cup liquid Smart Balance, Canola or Coconut oil
½ cup red wine vinegar
½ cup sugar
1 Tablespoon soy sauce

Mix and chill the dressing, and toss with cabbage mixture right before serving

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