Asian Salad


From the Kitchen of: Trish Ledbetter
Source:

Ingredients:

CRISP MIXTURE

1 pkg Ramen Noodles (any flavor since won’t need the flavor pack)

2/3 c unsalted raw sunflower seeds

½ c slivered almonds

SALAD MIXTURE

1 bok choy

1 chinese cabbage (nappa)

1 small red cabbage, cut into thin slices

1 bunch of scallions chopped

2/3 cups cilantro chopped

DRESSING

3 T soy sauce

½ cup sugar (I use less)

1/3 cup white vinegar

¾ cup Canola oil

 
Directions:
Prepare CRISP MIXTURE

Melt 3 T butter then add crisp uncooked Ramen noodles (I generally crush in a plastic bag before adding to butter to avoid a big mess) & saute.

Add 2/3 cup of unsalted raw sunflower seeds

Add ½ cup slivered almonds. 

Saute ingredients for approx. 10 minutes, stirring occasionally. 

Be careful not to let almonds or seeds burn.  Let cool.

Prepare SALAD MIXTURE

Chop greens to desired size and toss with scallions and cilantro.  Toss salad with cooled CRISP MIXTURE.

Prepare dressing and toss into salad just before serving