Wednesday, July 1, 2009
Asian Cabbage Salad with Ramen Noodles
I never intended to make this salad for Bryant's graduation party..but after many requests, I finally found a recipe I liked that was more unique to some of the other versions floating around. Well, the salad was a HUGE hit, and I think it will be a staple..in the somewhat new but not really new..catering ..business...I'm thinking about ..ok..well..doing ;) I'm taking on smaller (under 175) people events and seeing where it goes!! The Napa Cabbage is worth trying! Don't buy the standard cabbage! Napa or "Chinese" cabbage is cut sort of like celery, you cut the bottom off, and start shredding with a good sharp knife! Leaves and all! Enjoy!
12 servings (serving size: : 3/4 cup)
1/3 cup rice vinegar
1/2 cup sugar
2 1/2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon butter or stick margarine
1/4 cup slivered almonds, toasted
2 tablespoons sunflower seed kernels
2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled
8 cups shredded napa (Chinese) cabbage
2 cups shredded carrot
1 cup thinly sliced green onions
Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.