Crunchy Oriental Salad

Crunchy Asian Saladasian noodle salad
1      head Napa (Chinese) cabbage, cut finely
2      ears corn, de-cobbed
1      carrot, grated
1/2    bunch cilantro, cut finely
1      small cucumber, peeled and cubed into 1/2-inch bites
1      tomato, diced, or 1/2 red pepper, diced
1      package Westbrae or Soken ramen noodles
1 1/2  teaspoons sesame oil
1/3    cup brown rice vinegar
2      tablespoons mirin – Japanese cooking sake
2      tablespoons tamari
2      teaspoons garlic puree
2      teaspoons fresh ginger juice, or ginger powder
1      teaspoon lime juice

Place all the cut vegetables in a large bowl.   Smash the ramen noodles in the package with a heavy jar or can.  Add to the vegetables.  Save seasoning packet for another meal.  Blend the last six ingredients in a separate jar.  Pour over the vegetables and mix well.  Place a plate over the salad and marinate for 30 minutes or loniger.

This is one of my favorite salads!

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