Thursday, August 19, 2010

Chinese Salad

It's Summer, and it's averaging 100° every day. That's before you add in the humidity, which has been unreal this year (though Karen's got it worse, I know!).

That means most nights we've been trying to eat cooler and lighter. Like salads...LOVE salads!

My new favorite?

Chinese Salad

1 large head Napa cabbage
1 bunch green onions
1/2 cup sliced almonds
2 pkgs. Top Ramen
1/2 cup sesame seeds
1/3 cup margarine
3/4 cup Canola oil
1 tbsp. soy sauce
1/2 cup rice wine vinegar
1/2 cup white granulated sugar
(opt) 1 chicken breast grilled with salt and pepper, cooled and diced or sliced

  • Chop cabbage and slice onion. Store in fridge until ready to serve.
  • Crush Top Ramen, without seasoning packet, and mix with almonds, sesame seeds and melted margarine. Toast in oven on cookie sheet for 15 minutes at 350°. Store in air tight container.
  • Mix Canola oil, soy sauce, vinegar and sugar together until mixed well.
  • Serve salad either mixed together and coated with dressing, though serve within 1 hour of mixing or it will get soggy. Or, my favorite way to serve this salad is have each item in separate bowls and let people add the ingredients they're interested in. (I'm not a chicken on salad sort of girl, usually)
See, yummy, refreshing, cool, light, delicious Summer meal!

1 comment:

CurvyChic said...

I have always loved this salad (without chicken though)!