August 6, 2012

Asian Cabbage Salad

Thanks to my wonderful friend Shawna for this recipe!  I love it.  It's super easy and definitely adds variety to my recipe box.  It works well as a meal unto itself or as a side dish.

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Asian Cabbage Salad

1/2 head cabbage or bok choy
1-2 boneless, skinless chicken breasts, cooked however you want and chopped
1 package ramen noodles (just throw out the seasoning or save it for something else)
2 Tbsp slivered almonds (or maybe even cashews or peanuts)
2 Tbsp sesame seeds
1/2 cup oil
3 Tbsp vinegar (I hear that raspberry vinegar is the best, but regular works too--just not apple cider vinegar)
2 Tbsp sugar
1 tsp salt
1/2 tsp pepper

1. Chop or slice up the cabbage into nice, bite-sized salad pieces.  Put them in a large serving bowl.  Add the chopped chicken.
3. Crunch up the ramen noodles into small pieces (I just punch the sealed package a few times, then open it up). Spread the noodles, slivered almonds, and sesame seeds evenly on a baking sheet.  Broil them until they're just lightly toasted.  Watch it here--I'm talking toast them for maybe a minute.  They brown quickly.  Toss them into the salad
4. In a small bowl or blender bottle, combine the oil, vinegar, sugar, salt, and pepper to make the dressing.  Drizzle it over the salad, and serve.
5. Crunchy deliciousness.

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