I sure enjoyed this salad for lunch the other day.
It has great crunch and depth of flavor. The dressing really brought it home.
I had a leftover pork chop and figured, what better way to use it. I didn't add it in the recipe because it was really an afterthought, but if you have it, throw it in there. It works!
I cut it into small strips and added it to the skillet right towards the end
of browning my noodles so it could warm through.
Really fast and easy and oh so yummy, but just one thing. It doesn't keep in the fridge well.
I wanted some more for supper and the taste was still there, but the crunch was all but forgotten.
Linked with Foodie Friends Friday, Sunflower Supper Club: Weekend Potluck, Six Sisters' Stuff: Strut Your Stuff Saturday and Rattlbridge Farm: Foodie Friday.
Crunchy Asian Slaw
3 cups Napa Cabbage, thinly sliced
2 cups Cabbage, thinly sliced
1 large Carrot, shredded
1/2 Red Pepper, chopped
5 Green Onion, chopped, divided use
Juice of 1 lime, use on prepared salad
2 tbsp Butter
1 pkg Ramen Noodles, noodles only
1 tbsp Sesame Seeds
1/2 cup Slivered Almonds
1 large Garlic Clove, minced
2 Fresno Pepper, seeded and minced
1 tsp Ginger, freshly grated on microplane
1 tbsp Tamari
1 tbsp Rice Vinegar
1 tbsp Honey
1 tbsp Sesame Oil
Juice of 1 Lime
1/4 cup Olive Oil
Prepare dressing by combining all ingredients except olive oil. While whisking, slowly stream in oil. Set aside.
In a large bowl; combine cabbage, carrot, red pepper and 3 green onions. Set aside.
Melt butter in a skillet; crunch up ramen noodles and brown in the butter along with sesame seeds and slivered almonds, stirring often. Add to cabbage mixture along with dressing and toss to combine. Juice 1 more lime over top of salad, also adding remaining 2 green onions and more sesame seeds, if desired.