Foodie Fridays: Tossed Ramen-Noodle Salad
Looking for a way to impress your friends’ taste buds and dazzle their eyes? This recipe is a personal favorite of mine for dinner parties because it really adds color to the table and a crunchy kick to the palate!
Tossed Ramen-Noodle Salad
3/4 cup sugar
1/2 cup olive or vegetable oil
1/4 cup sesame oil
2 Tbsp. soy sauce
1/2 cup balsamic or white vinegar
2 Tbsp. toasted sesame seeds
1 whole cabbage, shredded
5 whole green onions, finely chopped
2 Tbsp. roughly chopped dried mangoes
1 apple, diced
1 mandarin, peeled and segmented, segments cut in half
1/2 cup sliced or slivered roasted almonds
1 pkg. ramen noodles, broken into pieces (make sure noodles are vegan and omit seasonings)
1 pkg. extra-firm baked tofu, optional
- Prepare the dressing: In a large mixing bowl, whisk together the sugar, oils, soy sauce, and vinegar. Sprinkle in the sesame seeds.
- Add the cabbage and green onions to the bowl. Then add the mangoes, apple, and mandarin segments. Top with the roasted almonds and dry ramen noodles.
- Before serving, mix the salad into the dressing thoroughly and let sit in the refrigerator for at least one hour.
- If you wish to add the tofu as a garnish, marinate it in the salad dressing for a few hours before frying it lightly on medium heat until golden brown on each side. Cut lengthwise into strips and add while still hot for a perfect contrast to the chilled salad.
Serves 6 as a side salad
Posted by Robert Fry