My first foray into trying an Asian salad was at a teacher luncheon when my girls were in grade school. A friend made it and we had some leftovers after we served everyone and it was addicting. I’ve always been a big fan of salads but this one ranked up there! I had a huge head head of Napa cabbage from Christmas that I had planned to use but never got around to it. On a whim Monday, I thought I would use it along with some other veggies I wanted to use up and this recipe was born.
The amounts of ingredients in the salad are purely estimates. If you have more or less, use that! If you have other veggies to use, go for it! My only suggestions, keep the dressing and toppings separate to ensure everything stays fresh.
Let’s get started!
2 heads of Romaine lettuce, bottom trimmed and chopped into bite sized pieces
1/2 Napa cabbage, finely shredded
1/2 smaller red cabbage, finely shredded
1 bell pepper, I used orange but red or yellow would be perfect, chopped
1 cup of shredded carrots
1 cup of frozen yet thawed shelled edamame
1 -2 cups of sugar snapped peas, halved
1 bunch of green onions, trimmed and then sliced through green tops
3 mini cucumbers, diced
2 ramen noodle disks (crunchy non cooked), broken into smaller pieces. This is the type I used.
1/4 cup of slivered almonds
1/2 cup of peanut butter (either crunchy or creamy)
1 tbl liquid aminos
1 nub of ginger, grated (use about 2 inch piece)
1 tsp sesame oil
1/4 cup of water
2 tsp maple syrup
Pinch of red pepper flakes
For the salad:: Add all of your ingredients into a large mixing bowl and toss. If you have any other veggies you wish to use, go for it. Once tossed, set that aside.
For the crunchy topper:: Preheat your oven to 350 degrees and on a baking sheet add your ramen and almonds. Toast until golden. I left them in the oven for about 10 minutes but watch carefully as they can burn quickly. Add to the top of your salad prior to serving to keep crunchy.
Dressing:: Add your ingredients to a glass jar with a lid. Once everything is added, add the lid tightly and shake vigorously. Keep the dressing separately until your serving to keep the salad mixture fresh and crunchy. Store in the fridge for up to 7 days.
Hope you find this recipe equally addicting as I do! Happy New Year friends! ~xx
— Knead to Cook