A delightful balance of textures and flavors.
I made this salad for my Chinese New Year Bunko party. Everyone brought their favorite Chinese Take-Out. Sometimes I add mandarine oranges and chicken to serve as a light meal.
- Kimberly
Ingredients
For salad:
- Romaine lettuce, chopped
- 2 cups of shredded cabbage and carrots
- Green onions
- Cranberries
- Slivered almonds
For Soy Seasoning Dressing:
- 1 cup oil
- 1/3 cup sugar
- 1/2 cup red wine vinegar
- 1 1/2 Tbs soy sauce
- Seasoning mix from ramen noodle package
- Salt and Pepper
For Toasted Toppings:
- Noodle from ramen noodle package
- 1 Tbs sesame seeds
- 1 1/2 tsp canola oil
Preparation
For toasted toppings, crumble ramen noodles onto a large rimmed baked sheet (set seasoning packet aside for dressing). Add almonds, sesame seeds and canola oil; toss to coat. Bake 350° for about 10 minutes - tossing halfway through til golden brown. For dressing, whisk all the ingredients for the soy seasoning dressing together and toss with salad. Add toasted toppings (and chicken and oranges, if desired).