I adapted this recipe from #54866 and had so many tweaks and changes from the original that I needed to put this one down so I could remember it all. I've omitted alot of the oil from the original to lighten it up. This is great for summer time BBQ's as a side dish. Or grill some chicken and you've got a Chinese Chicken Salad.
Provided by RaisingKang
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Salad.
- 1) slice cabbage into small bite size pieces.
- 2) Add garlic, ginger, green onions, and carrots. Toss to combine.
- Note: If you are making ahead of time, place this salad mixture in a ziploc bag or covered storage bowl. It will keep in the refrigerator for about 4 days or longer depending on how you store it.
- Prepare Crunchies.
- 1) Break the ramen noodles into pieces, but not too small that you loose the look of the noodle. Spread flat on a cookie sheet or jelly roll pan.
- 2) Sprinkle over the top - Sunflower & Sesame seeds and slice almonds. Mist with Olive Oil mister to lightly coat.
- 3) Place pan under the broiler until lightly toasted. Stir gently if needed. This will happen pretty fast, so don't let them burn. Once brown remove from oven to cool.
- Note: If preparing ahead of time, once cooled place crunchies in a ziploc bag.
- Prepare Sauce.
- 1) Place all ingredients for the sauce in a small saucepan and bring to a boil. Stir until the sugar dissolves and the sauce thickens to a syrup like consistency. Keep stirring so it doesn't burn.
- Note: If preparing ahead of time you have two options. One is the make the sauce and refrigerate it in a container. Just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it. OR you can just make the sauce the day of.
- Another option if you have a small family. Keep all 3 parts separate and toss just prior to serving. The salad and crunchies will keep for several days. I will slightly heat the sauce in the microwave so that it's not so thick and will toss easily. I'll just toss a bowl or two at a time and the rest will keep.
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Janu Sardar
[email protected]This salad is a great make-ahead dish. I often make it the night before and let it chill in the refrigerator overnight. The flavors meld together nicely, and it's even better the next day.
Alvin Wayne Martinets jr
[email protected]I'm not a big fan of coleslaw, but I really enjoyed this Asian-inspired version. The dressing is light and flavorful, and the vegetables are fresh and crisp.
Nir Thakuri
[email protected]This salad is a great way to use up leftover chicken or tofu. I also like to add some chopped nuts or seeds for extra crunch.
Akbar Chaudhary
[email protected]I love the crunch of the cabbage and carrots in this salad. The dressing is also very flavorful, with a nice balance of sweet and sour.
Shiwani Pokhrel
[email protected]This salad is so versatile. I've used different types of vegetables, and it's always delicious. I also love that I can make it ahead of time and it still tastes great.
Tracy lynn SmallEyes
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's the perfect dish to bring to a potluck or picnic.
Jannat Appi
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Conbi
[email protected]I'm not usually a fan of coleslaw, but this Asian-inspired version changed my mind. It's so fresh and flavorful, and the dressing is to die for.
Alexei X
[email protected]This was the perfect side dish for my grilled salmon. The flavors complemented each other perfectly.
MusicInsight
[email protected]I love how easy this recipe is to make. It's a great way to use up leftover vegetables, and it's always a hit with my family.
Diana Ardos
[email protected]This salad was a real treat! The combination of flavors was amazing, and the dressing was light and flavorful. I'll definitely be making this again.