July 15, 2017
More on the theme of great summer salads. The original recipe for this one called for chicken and a whole bunch of oil. I cut out both the chicken and oil and it is so tasty that Ken declared he could eat this everyday!
The recipe calls for those ramen noodles from a package of instant soup. I substituted a Brown Rice and Millet whole food ramen (purchased at Costco). However, since they were not instant I soaked them in hot water first to soften them instead of putting them dry into the salad. (Boil 2 cups water and pour over 2 cakes of ramen noodles. Let stand a couple minutes until just tender. Drain, rinse with cold water and add to salad)
I made the salad again using the instant ramen noodles but while delicious, it was a bit too crunchy for my liking. I recommend letting the salad sit in the dressing for at least 1/2 hour before serving to allow the noodles to soften up a bit. I modified the recipe to add the lettuce and almonds just before serving so they don’t get soggy.
- 2 cups shredded red cabbage
- ½ cup orange sections
- 2packages ramen noodles, crushed **
- ½ cup shredded carrot
- 1/3 cup sliced green onion
- 3 cups shredded lettuce
- ¼ cup sliced almonds
- ¼ cup rice wine vinegar
- 2 tbsp honey (or sweetener of choice)
- 1 tbsp Hoisin Sauce
- 2 tbsp soy sauce (or tamari)
- 1 tsp minced fresh ginger
- 1 clove garlic, minced
Combine dressing ingredients together. Mix all salad ingredients, except lettuce and almonds, in a large bowl. Toss with dressing and let stand 30 minutes to allow the noodles to soak up some of the dressing and soften.
** Or substitute cold cooked noodles like the Brown Rice and Millet ones I used or soba noodles.