This recipe comes from The Washington Post. It's a great spring and summer salad to serve as a side dish with some grilled fish or chicken. It's light and crunchy in all the right ways and leftovers are great to take to work for lunch.
1/2 c veg oil
2 T vinegar (rice or balsamic)
2 T sugar
1/2 t salt
1/4 t ground black pepper
1 package ramen noodles (oriental), broken into small pieces, plus seasoning (YES, ramen noodles, I mean, seriously, how cool is this salad? I love ramen noodles!)
1/2 head cabbage, chopped
2 T toasted sesame seeds
1/3 toasted sliced almonds (or peanuts)
4 scallions, chopped
In a bowl, combine oil, vinegar, sugar, salt and pepper along with the ramen seasoning, and stir. Add cabbage, ramen noodles (not cooked), sesame seeds, nuts and scallions. Toss and let rest 10 minutes. Serve at room temperature.
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