Saturday, January 3, 2009

Asian Salad

2 (3 oz.) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 tsp. sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
(I add Romaine lettuce, sliced thin too!)
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 Tbs. soy sauce

1. Over low heat, brown ramen noodles, almonds, and sesame seeds
with melted butter or margarine. Once browned, take off heat and cool.

2. In a small saucepan, bring vegetable oil, sugar, and vinegar to boil for 1 minute.
Cool. Add soy sauce.

3. Add all ingredients in a large bowl and mix.
(If you are not serving right away, save noodles separately to add when tossed.)

With Chicken for a Main Dish:
1 Boneless, Skinless Chicken Breasts
3 TBS sesame seed Oil

Cut chicken into strips.
Place in 9 x 13 pan.
Marinate in sesame seed oil.
Cook at 350 for 20 minutes or until done in the marinade.
Add to salad or on the side.

1 comment :

  1. I can't believe this! Just yesterday, I was feeling sorry for myself because I lost my Chinese Chicken Salad recipe a few years ago and haven't been able to track it down.

    This is it! (or really close, anyway) I do peanuts instead of almonds and add cilantro. But only in my bowl, because my family HATES it.

    I love both of your blogs. It's nice to read someone with traditional values these days. Traditional/conservative people are young and cool, too!

    (I live in Northern California, so I'm surrounded by over-the-top liberals every day. Even by California standards!)


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