This is a fun dish to make but you might want to half it if you don't think you'll eat it all in one day. It tends to get kind of mushy if you leave it. I have sometimes made it and kept everything separate just mixing the amount I want to eat. The original recipe was made with cabbage but I pretty much only eat cabbage in eggrolls, so...
I normally don't agree with buying something readymade that you can do just as easily yourself. However, this is one time that I think its better. It's hard to shred lettuce as well as it is already done in the ready to eat bags they sell. Usually, it's labeled for tacos,etc. But it's up to you.
I hope you enjoy it too.
Oriental Salad
1 head lettuce, shredded
1 bunch minced green onions
1/3 cup butter or margarine
1 3-ounce package ramen noodles, broken into pieces
2 Tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup sugar
2 Tablespoons soy sauce
Combine the shredded lettuce and green onions in a large salad bowl. Cover and refrigerate until ready to serve.
Preheat oven to 350 degrees.
Melt the butter or margarine in a small saucepan. Mix in the ramen noodles, sesame seeds, and almonds coating well. Spoon the mixture onto a baking sheet and spread out in a flat layer. Bake until lightly browned. Don't allow to burn. Turn them if needed.
In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring to a boil and allow to boil for one minute. Remove from heat and allow to cool.
To serve: toss salad in dressing (vinegar mixture) and crunchy toppings. Serve immediately.
2 comments:
My mom makes this with cabbage and I love it, but since my husband doesn't like cabbage, I'm going to try it with lettuce.
Good idea!
Well, I'm with your husband on the cabbage! It does make a lot of dressing though so you might want to kind of drizzle it on until it's about the right amount. enjoy it.
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