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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From , with strawberries added because it's better. Serve the crunchy topping separately (sprinkle on) so that leftovers don't get soggy. Great with grilled chicken/fish/protein for an easy summer lunch or light dinner. Ingredients:
2 tablespoons rice vinegar |
1 1/2 teaspoons splenda granular |
1 tablespoon honey |
1 tablespoon oil |
1 1/2 tablespoons low sodium soy sauce |
1 (3 ounce) package ramen noodles, crushed |
1 tablespoon sesame seeds |
1 tablespoon sliced almonds |
3/4 lb napa cabbage, shredded |
1/2 bunch scallion, chopped |
1 quart strawberry, sliced |
Directions:
1. Heat rice vinegar through soy sauce in a small sauce pan.
2. Remove from heat when it reaches a boil.
3. Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
4. Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
5. Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
6. Serve with the crunchy topping.
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