This chilled asian salad features great flavors and a delicious crunch from sunflower seed kernels, slivered almonds, and chuka soba, or Japanese curly noodles.
1/3 cup rice or cider vinegar
1/4 cup sugar
2 1/2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon butter or stick margarine
1/4 cup slivered almonds, toasted
2 tablespoons sunflower seed kernels
2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled
8 cups shredded napa (Chinese) cabbage
2 cups shredded carrot
1 cup thinly sliced green onions
How to Make It
Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.
Unlike other reviewers, I followed the recipe exactly so my review is based on the recipe as is. The dressing was tasty, even without the sesame oil, but I suspect that would only make it more flavorful. However, if you are hoping to enjoy leftovers, using the chuka soba noodles means they will end up chewy the next day, which makes for an awful taste and texture. Also note the recipe calls for toasted slivered almonds, but they do not need to be toasted BEFOREHAND since they are browned in butter with the noodles and sunflower seeds. All in all this just does not measure up to the traditional Asian Salad made with ramen noodles. I'll stick to that version.
This is one of my all-time favorite salad recipes! I don't normally like to eat left-overs but when I make this for just myself it lasts a few days and I look forward to eating it again and again. I use sesame oil for the vegetable oil and I add edamame for an extra protein source. Has great flavor and I love the crunch!
Totally addicting. Halved the recipe and it still made a lot. Couldn't find napa cabbage, so used savoy cabbage instead and used Ka Me Chinese noodles (which looked like ramen noodles). Like other reviewers I used sesame oil instead of vegetable oil.
Wonderful, refreshing salad. I did substitute toasted sesame seed oil in place of the oil listed, excellent flavor. Served this salad along with Crunchy Buttermilk-Coconut Chicken Fingers and they were a hit combination at our house.
This is one of our favorite salads & a much lighter version than my mother-in-law served at a BBQ a few years ago. The original was called Oriental Salad, which I gues wasn't PC, but led to problems trying to find it when I had to replace my 2001 book. It's also the main reason I keep ramen noodles (subbed for the soba) in the pantry all summer. It keeps pretty well & we have it with all manner of summer grilled things. I always use sesame oil for better flavor & have sometimes served it slightly warm (not enough chill time for the dressing) & it's good either way.
I think this recipe is a "keeper." I, too, added ramen noodles (2 packages), since I didn't have the Japanese noodles, and I used sesame oil for the vegetable oil. Also sub'd bok choi cabbage, which worked just fine. Agree with the other reviewers that it really needs chicken. I served with grilled wasabi chicken over couscous and pushed aside the couscous and ate the chicken with this salad. Will make again and glad that I can make simple substitutions and still tastes great!
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