Asian Cabbage Salad with Ramen

This recipe is very popular at our church lunches and people actually go out of their way to express their disappointment when I don't make it.  There are many versions of this salad floating around, but this one in particular seems to be a real favorite.  Honestly, I can't tell you how many times I've been asked for the recipe.  It's a winner for sure.  Hope you try it.

Asian Cabbage Salad

Printable Recipe

Ingredients

• 2 16-ounce bags of shredded cabbage or coleslaw mix (or one medium head of cabbage, shredded (can also add shredded carrots, broccoli, etc).

• 3 packages of chicken flavor Ramen Noodles (reserve seasoning packets for dressing)

• 1/4 cup slivered almonds, toasted (cashews or sunflower seeds are also good)

Dressing:

• 3 reserved seasoning packets from the ramen noodles

• 1/2 cup canola or vegetable oil

• 1/4 cup granulated Splenda (or sugar, but sugar will make the salad watery)

• 1 tablespoon white distilled vinegar

• 1 tablespoon rice vinegar (plain or seasoned)

• 1 tablespoon soy sauce

• 6 scallions, sliced (white and green parts)

Directions

1. Break dry ramen noodles into bite-size pieced and spread them on a half sheet pan.

2. Turn the oven on to 350F and toast the ramen for 10-12 minutes (or brown them in a skillet with a bit of salted butter if you want to be really decadent); set aside to cool.

3. In a large bowl, combine the cabbage, cooled ramen noodles, and toasted almonds.

4. In a pint jar, add all the ingredient for the dressing, cover with lid, and shake well to combine; pour over salad and toss well.

Notes

• This salad is best served immediately.  

• To prepare ahead of time, pack noodles and nuts separately in a zip-top bag and keep dressing in jar - shake dressing and toss together with salad ingredients just before serving.

Charred Tomatillo Salsa (Salsa Verde)

My last CSA delivery included beautiful tomatillos that I used to make this fabulous salsa verde.  Roasting the tomatillos, onions, garlic, and chiles in the oven provides wonderful charred flavor to this salsa which can be used in so many ways - as a dip, as enchilada sauce, stir it into rice, serve it over chicken, and so on.   

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This salsa is so stinking delicious!

Items used to make this recipe:

(affiliate links)

• vitamix https://amzn.to/2SMTezS

• food processor https://amzn.to/2STlm4x

• half sheet pan https://amzn.to/2yKpGfn

• deli containers https://amzn.to/3dvQ9fp

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Charred Tomatillo Salsa (Salsa Verde)

Printable Recipe

makes about 1 quart

Ingredients

• 2 pounds tomatillos, paper husks removed and sticky residue rinsed off

• 2 large white onions, cut into 1/2-inch round slices

• 4 whole cloves of garlic (paper skins left on)

• 2 whole serrano chiles

• 1 teaspoon kosher salt

• Optional: 1/2 cup minced fresh cilantro (or more to taste)

• Optional: juice of 1 lime

Directions

1. Preheat broiler and place rack about 3 inches from heat source.

2. Cut tomatillos in half and place cut side down on a large rimmed sheet pan.

3. Place onion slices, whole paper wrapped garlic cloves, and whole chiles on the same sheet pan; roast in oven for 10-15 minutes until the chiles and onions begin to char.

4. Remove sheet pan from oven and place the tomatillos, onions, and salt in a blender or food processor.

5. Pull the stems off the chiles and squeeze the garlic cloves out of their paper skins; add to the tomatillos and onions (discard stems and papery skins).

6. Slowly pulse the ingredients together until the salsa reaches the consistency you like.

7. Stir in fresh chopped cilantro and lime juice if using and serve. Makes approximately 4 cups of salsa.