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We continue our recipes around the world. Today we have a recipe with East Asian flavor.
This blog post is presented by Elaine Paperman, our guest food blogger.
Visit Elaine's web site to get various restaurants' reviews and very delicious food recipes.
http://homecookingwithflair.com
www.familytc.com
We continue our recipes around the world. Today we have a recipe with East Asian flavor.
This blog post is presented by Elaine Paperman, our guest food blogger.
Visit Elaine's web site to get various restaurants' reviews and very delicious food recipes.
http://homecookingwithflair.com
I found this salad on-line at Allrecipes.com and altered the dressing a bit.
This salad is always a winner! It is very scrumptious! Please enjoy!
This salad is always a winner! It is very scrumptious! Please enjoy!
1 head Napa cabbage*
1 bunch green onion
1 package (3 oz) ramen noodles
2 tablespoons sesame seeds
1 cup slivered almonds
1/3 cup butter
¼ cup apple cider vinegar
½ cup vegetable oil
½ cup sugar
2 tablespoons soy sauce
1 bunch green onion
1 package (3 oz) ramen noodles
2 tablespoons sesame seeds
1 cup slivered almonds
1/3 cup butter
¼ cup apple cider vinegar
½ cup vegetable oil
½ cup sugar
2 tablespoons soy sauce
Finely shred the head of Napa cabbage. Mince green onion, white and
green parts. Combine cabbage and onion in a large bowl. Cover and keep
in the refrigerator until ready to use.
Preheat oven to 350 F.
Make the crunches: Melt butter in a small sauce pan or in a microwave. (If melting in a microwave, dish with butter has to be covered, otherwise it will splash all over you microwave. I do not use plastic microwave dishes, so I use wet paper towel as a microwave dish cover.) Brake ramen noodles in small parts. Mix broken noodles, almonds, sesame seeds and butter in a bowl. Put the mixture on a baking sheet and bake for about 5 minutes, or until golden brown. Monitor the crunches carefully so they do not burn. Remove from oven and let them cool.
Make the dressing: heat vinegar, oil, sugar and soy sauce in a small saucepan. Bring the mixture to boil and let it boil for about 1 minute. Remove from heat and let cool a little bit. When mixture is still a little warm, put it in a blender (I use hand held blender) and blend until the dressing is smooth.
Combine cabbage, dressing and crunches immediately before serving, otherwise the crunches will become soggy.
* Napa cabbage is a type of Chinese cabbage and is widely used in East Asian cuisine. It so also called “Chinese cabbage”. It has light green color, delicate flavor and crunchy leaves.
Preheat oven to 350 F.
Make the crunches: Melt butter in a small sauce pan or in a microwave. (If melting in a microwave, dish with butter has to be covered, otherwise it will splash all over you microwave. I do not use plastic microwave dishes, so I use wet paper towel as a microwave dish cover.) Brake ramen noodles in small parts. Mix broken noodles, almonds, sesame seeds and butter in a bowl. Put the mixture on a baking sheet and bake for about 5 minutes, or until golden brown. Monitor the crunches carefully so they do not burn. Remove from oven and let them cool.
Make the dressing: heat vinegar, oil, sugar and soy sauce in a small saucepan. Bring the mixture to boil and let it boil for about 1 minute. Remove from heat and let cool a little bit. When mixture is still a little warm, put it in a blender (I use hand held blender) and blend until the dressing is smooth.
Combine cabbage, dressing and crunches immediately before serving, otherwise the crunches will become soggy.
* Napa cabbage is a type of Chinese cabbage and is widely used in East Asian cuisine. It so also called “Chinese cabbage”. It has light green color, delicate flavor and crunchy leaves.
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