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Asian Noodle Salad
Dry ramen noodles, blanched slivered almonds and Chinese cabbage combine with a vinegar dressing in this tasty salad.
Ingredients
Serves: 10
- 185g ramen noodles, crushed
- 1 cup blanched slivered almonds
- 2 teaspoons sesame seeds
- 125g butter or margarine, melted
- 3/4 cup (185ml) vegetable oil
- 1/2 cup (125g) white sugar
- 1/4 cup (60ml) distilled white vinegar
- 2 tablespoons soy sauce
- 1 head Chinese cabbage, grated
- 1 bunch spring onions, sliced
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- In a medium frypan over low heat brown ramen noodles, almonds and sesame seeds with melted butter. Once browned take off heat and cool.
- In a small saucepan bring vegetable oil, sugar and vinegar to boil for 1 minute. Cool. Add soy sauce.
- In a large bowl combine grated Chinese cabbage and diced spring onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
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Reviews and Ratings
Global Ratings:
(410)
Reviews in English (320)
I ADORE this recipe! I actually have this same recipe from a co-worker, but what I use is the packaged slaw cabbage from the produce section, and I also add some of the flavor package from the ramen noodles to the dressing. Just taste it until it's to your liking. I also just toast the noodles, almonds, sesame seeds (and sometimes sunflower seeds) in the oven, rather than in butter. Just spread on a cookie sheet and toast at about 300 degrees and watch until brown. - 28 Jun 2002 (Review from Allrecipes USA and Canada)
Way too fat for our tastes...changed to 1/4 cup oil, 3 tbsp vinegar, 3 tbsp sugar. Didn't use butter at all, but toasted sesame seeds and almonds in oven at 350 for 7 minutes. Every one raves over this recipe, and it's a lot healthier, with less juice in bottom of bowl. I also added the flavour pack from the ramen noodles to the dressing and it was to die for. Thanks for the great start though. - 27 Apr 2003 (Review from Allrecipes USA and Canada)
Am I the only one who gets annoyed when people completely change the recipe so it bears no resemblance to the original and then give it a low star rating? Like someone substituting spinach for the napa cabbage...seriously, that is not even an Asian salad any more. sheesh. Change it all you want, but don't then come along and rate the original recipe poorly just because your changes don't work out. Thanks for letting me get that off my chest! - 10 Mar 2012 (Review from Allrecipes USA and Canada)