Tuesday, July 27, 2010
The recipe is made up of 3 parts.... the veggies, the crunchy stuff, and the dressing. You keep the 3 parts separate until it's time to serve. The proportions are very forgiving. You can adjust them to taste. For that reason, I list a "range" of quantities for a lot of the ingredients.
1/2 medium head cabbage, shredded.... or a 10 oz bag of slaw mix (not the kind with the red cabbage in it). If you have a small head of cabbage- just shred the whole thing.
2-3 chopped green onions (scallions). Use the whole thing- white and green part
1- 1 1/2 cups frozen peas. Use 2 cup if you like peas a lot. Just run some water over them to thaw them- don't cook them. Make sure they're drained. When I had fresh peas from the garden, I used them raw. Not everyone would enjoy this, but I love raw peas.
1/8 - 1/4 cup sesame seeds
1/4 - 1/3 cup slivered almonds
1/4 - 1/3 cup sunflower seeds
1 pkg Top Ramen, chicken flavor. Crunch up the noodles with your hands BEFORE you open the package. When you open it, set aside the chicken flavoring.
Melt about 2 tbsp butter (or part butter and part olive oil) in a pan. Saute the 4 crunchy ingredients until lightly toasted. Be careful- they can burn quickly. Set aside to cool.
2 tablespoons sugar
1/2 teaspoon salt
1/4 - 1/2 teaspoon pepper
chicken seasoning packet from Top Ramen
scant 1/2 cup vegetable oil
1/4 cup vinegar
Mix together and chill until ready to assemble
Crunchy stuff... saute until browned but be careful not to burn it.
Also- if you're cutting back on salt, you could cut back a bit in the dressing. There's salt in the Ramen chicken seasoning packet.
Leftovers are GREAT, but taste a little different. The Ramen noodles absorb the dressing and get soft. It really does taste good the next day, but there's no crunch. It's just different.
Every time I make this, I'm asked for the recipe. Give it a try!