Salad Asian Salad Crunchy Salad Tsunami Salad Its All Good Recipes

ASIAN SALAD

Steps:

• Preheat the oven to 350ºF. Spread sesame seeds, almonds, and sunflower seeds on a large baking pan. Bake the seeds and almonds for about 10 minutes or until golden brown. Watch closely near the end of the baking time as they can burn quickly. Remove from baking pan, spreading on a plate to cool completely. Don't leave them in the pan because they will continue to brown. (See note for toasting nuts in skillet.)
• Remove flavor packet from ramen noodle package, set aside. Crush noodles into bite size pieces using your hands.
• In a very large mixing bowl, combine the cabbage, carrot, green onion, and bean sprouts.
• Make the dressing in a jar or small bowl. Add olive oil, sugar, soy sauce, vinegar, salt, pepper, sesame oil, and flavor packet from the noodles to bowl or container. If using a bowl, whisk ingredients together thoroughly. If using a jar, shake ingredients until well combined. Make sure the oil and vinegar are mixed together well and not separated.
• When you are ready to serve, pour the dressing over the salad and use salad tongs to combine. Stir in wonton strips, crushed ramen noodles, seeds and almonds. Serve immediately.

SALAD ASIAN SALAD, CRUNCHY SALAD, TSUNAMI SALAD, IT'S ALL GOOD

Steps:

• Dressing: combine ingredients and shake well.
• Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
• Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
• Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
• Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
• Just before serving, add noodle mixture and dressing to cabbage and toss together.