Zutaten für Asian Cabbage Salad
- Olive Oil
- 2 tablespoons sugar
- Rice Vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Sesame Seed Oil
- 3 oz package of ramen noodles
- Green Onion
- Slivered Almonds
- 1/4 cup sesame seeds
- 1/2 medium head of Napa cabbage, shredded
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Zubereitung von Asian Cabbage Salad
- Preheat oven to 350°F (175°C).
- Remove flavor packet from 3 oz package of ramen noodles.
- Break ramen noodles into small pieces inside the package.
- Spread 1/2 cup sliced almonds and 1/4 cup sesame seeds on a baking sheet. Add the crumbled ramen noodles. Bake for 5-8 minutes, or until golden brown, stirring halfway through.
- While the noodles toast, whisk together 1/4 cup vegetable oil, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 chopped green onions. Add the ramen seasoning packet and whisk until dissolved.
- In a large bowl, combine 1/2 of the toasted ramen noodle mixture with 1/2 a medium head of Napa cabbage, shredded.
- Pour the dressing over the cabbage and noodle mixture and toss to combine.
- Sprinkle the remaining toasted ramen mixture over the top. For a heartier salad, add cooked chicken breast (about 1 cup, diced) and 1/4 cup roasted peanuts before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
22g
Fat
16g
Carbs
6g
