Japanese Fresh Cabbage Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A perfect salad to accompany oriental dishes. Ingredients:
1 package of ramen-type chicken-flavored dry noodle soup mix (prefer ichi-ban) |
1/2 cup blended peanut and sesame oils (more peanut than sesame) |
3 tbsp. apple cider vinegar |
1 tbsp. sugar |
1/2 tsp. freshly ground black pepper |
1 head green cabbage |
1/2 cup sliced almonds, grilled |
1/2 cup sesame seeds, grilled |
2 small cans of mandarin segments, drained |
1 cooked boneless chicken breast, diced to half-inch cubes (optional) |
Directions:
1. Grill or pan-fry (dry pan) almond slices and sesame seeds (in separate pans) until sizzling and golden brown
2. Set aside and let cool in wide bowl or plate
3. In the meantime, slice cabbage leaves into roughly 1-inch squares
4. Rinse cabbage in cold water, drain, and drop into large mixing bowl
5. Mix in drained mandarin segments into cabbage and toss (do not worry if segments break up-this spreads the flavor)
6. Optional step: mix in and toss cubed chicken breast (cold)
7. In a separate bowl, combine oils, sugar, pepper, vinegar and packet of Ramen chicken soup seasoning (leaving noodles aside for now)
8. With your hands, break up Ramen noodles into small pieces and put in a separate bowl
9. Just before serving, incorporate vinaigrette, half the almonds, half the sesame seeds, and half the noodle bits into salad bowl, and toss
10. A final touch: sprinkle remaining almonds, seeds, and noodles on top of salad and serve
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