I completely forgot about Summer Salad Saturday, but I just so happened to make this Asian Cabbage Salad with dinner tonight and there was enough leftover to get a photo.
I'm constantly asked for this recipe - as a matter of fact, I bring a huge double batch to almost every church lunch and every single bit of it is gobbled up. Really, I cannot tell you how many times I've given out the recipe.
Yes, yes, I know... this salad doesn't completely adhere to my cooking from scratch philosophy, but the only thing keeping it from being that way are two little packages of $0.15 Ramen Noodles (tee-hee).
Seriously though, this recipe is a must try!
Asian Cabbage Salad
- 2 16-ounce bags of shredded cabbage or coleslaw mix (or one med head of red or green cabbage (or a little of both), shredded. Can also add some shredded carrots and broccoli. Very adaptable)
- 3 packages of chicken flavor ramen noodles (seasoning packets reserved for dressing)
- 3 reserved seasoning packets (reserved from the Ramen Noodles)
- 1/2 cup canola or other non-flavored oil
- 1/4 cup granulated Splenda (or sugar, but sugar will make the cabbage watery)
- 1 tablespoon white vinegar
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 6 scallions, sliced
- Optional Garnish: 1/4 cup slivered almonds, toasted if you like (cashews are a nice substitution. Sunflower seeds work too)
- Break up dry Ramen Noodles into bit sized pieces and toast them on a sheet pan in a 350F oven for 12 minutes (or brown them in a skillet with a bit of butter if you want to be really decedent). You can toast the nuts too if you like, but they toast faster, so do them separately. Cool.
- In a large bowl, add the cabbage (and carrots or broccoli if using).
- Top with toasted noodles and nuts.
- In a jar, place all the ingredients for the dressing and shake well to combine; pour over salad and toss well. Best if served immediately.
Note: this recipe is very versatile. I didn't have any almonds or scallions tonight, but the salad is still extremely tasty. I usually double this for picnics or church lunches and use one head of red and one head of green cabbage. To make this a light dinner dish, I reduce the cabbage in half and add leftover cold shredded chicken. This recipe is a winner... hope you try it!