You may have come across a version of this salad before. It’s obviously not a real Asian dish, but it’s really tasty and always a crowd pleaser. I like to use a combination of cabbage and mixed greens. I also serve the dressing on the side. That way, if there are leftovers, they don’t go soggy. I also recommend adding the toasted items just before serving so they stay nice and crunchy. This is a great summer salad to take long to a barbecue or potluck.
- 2 (3 oz.) packages ramen noodles, crushed
- 1 cup blanched slivered almonds
- 2 teaspoons sesame seeds
- 1 head napa cabbage, shredded
- 4-5 green onions, chopped
- 1/2 cup vegetable oil
- 1/4 cup white vinegar
- 1/2 cup white sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1/2 cup chopped fresh cilantro
- Mandarin oranges, for garnish
- Preheat oven to 350 degrees.
- Toss crushed ramen noodles, sesame seeds and almonds on a rimmed baking sheet. Toast in oven for 8-10 minutes, stirring once, until golden; set aside.
- In a small saucepan bring the vegetable oil, sugar, and vinegar to a boil for 1 minute. Cool, then stir in soy sauce and sesame oil.
- In a large bowl, combine shredded cabbage, green onions and cilantro. Add dressing and toasted ramen, almonds and sesame seeds.
- Toss well to combine and serve immediately. Garnish with mandarin oranges, if desired.