Recipes: Asian Cabbage Salad
I'm posting this recipe because my mom unexpectedly mentioned how much she had loved this salad one time when she was over... I can't even remember when I served it to her, that's how long ago it was, and I'm shocked that she remembered it. Anyway, mom says she's been waiting and waiting for me to blog it, so here goes. Please note that "Asian" in the title refers to the dressing and style, not to the cabbage.
Asian Cabbage Salad
1/2 head of green cabbage, shredded
1 pkg ramen noodles with Oriental or Chicken seasoning*
1 small handful of sesame seeds
1 tbsp vegetable oil
2 tbsp soya sauce
2 tbsp white vinegar
1 1/2 tsp brown sugar
approx. 1/4 c vegetable oil
Prepare cabbage in a large salad bowl and set aside. In a heavy bottomed pan or wok, heat 1 tbsp oil over medium heat. Break up ramen noodles into small pieces and add to pan, along with sesame seeds. Heat together while stirring frequently with a wooden spoon, until noodles and sesame seeds are golden brown and aromatic. Remove from heat and add to cabbage. In a small bowl or measuring cup, whisk together soya sauce, white vinegar, brown sugar and contents of ramen noodle seasoning packet. Add oil to make between 1/3 and 1/2 c of dressing, whisk together until thoroughly blended. Drizzle over salad, and toss well to coat. Refrigerate for at least 1 hour, and toss again before serving. This salad tastes better the longer it sits. (If you need to serve immediately, increase soya sauce and white vinegar amounts to 3 tbsp for a quicker flavour boost.)
* Ramen noodle seasonings contain significant amounts of MSG, a flavour enhancer, and known carcinogen. MSG has also been proven to be addictive, and a contributor to both obesity and ADHD. Although the Oriental seasoning packets are both tasty and convenient, I have developed a somewhat similar and much healthier substitution:
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp mustard powder
1 tsp white sugar
1 tsp lemon juice
May I suggest if you are making this salad that you double the entire recipe, as it disappears very quickly.
Asian Cabbage Salad
1/2 head of green cabbage, shredded
1 pkg ramen noodles with Oriental or Chicken seasoning*
1 small handful of sesame seeds
1 tbsp vegetable oil
2 tbsp soya sauce
2 tbsp white vinegar
1 1/2 tsp brown sugar
approx. 1/4 c vegetable oil
Prepare cabbage in a large salad bowl and set aside. In a heavy bottomed pan or wok, heat 1 tbsp oil over medium heat. Break up ramen noodles into small pieces and add to pan, along with sesame seeds. Heat together while stirring frequently with a wooden spoon, until noodles and sesame seeds are golden brown and aromatic. Remove from heat and add to cabbage. In a small bowl or measuring cup, whisk together soya sauce, white vinegar, brown sugar and contents of ramen noodle seasoning packet. Add oil to make between 1/3 and 1/2 c of dressing, whisk together until thoroughly blended. Drizzle over salad, and toss well to coat. Refrigerate for at least 1 hour, and toss again before serving. This salad tastes better the longer it sits. (If you need to serve immediately, increase soya sauce and white vinegar amounts to 3 tbsp for a quicker flavour boost.)
* Ramen noodle seasonings contain significant amounts of MSG, a flavour enhancer, and known carcinogen. MSG has also been proven to be addictive, and a contributor to both obesity and ADHD. Although the Oriental seasoning packets are both tasty and convenient, I have developed a somewhat similar and much healthier substitution:
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp mustard powder
1 tsp white sugar
1 tsp lemon juice
May I suggest if you are making this salad that you double the entire recipe, as it disappears very quickly.
Thanks Sarah, I'll have to make some soon!
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