In Season: Asian Ramen Noodle Salad with Cabbage, Carrots and I'itoi Onions
Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using cabbage, carrots and i'itoi onions
There's a recipe for "Chinese Noodle Salad" that my grandmother has tucked away and made for years for her bridge club meetings. It's is delicious but also sopping with oil that really isn't necessary.
I was so excited to see all the ready heads of cabbage in the cabbage patch at the farm in the last few weeks. This salad makes wonderful use of what's growing in the dirt right now and a dressing that won't make you feel like you're eating an oil slick. Light and super crunchy, it's an easy supper that everyone loves.
2 tablespoons brown sugar
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head cabbage - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded (or cubed seasoned baked tofu)
3 green onions, chopped (i'itois would be nice)
1 tablespoon sesame seeds, toasted
3 tablespoons sliced almonds, toasted
In a big bowl, whisk and combine the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar.
Chop and dump the remaining ingredients over the dressing and toss together when finished. I love salads like this that are so easy and this one's so good. It even holds well for next day's lunch.
Jennifer Woods Who says they can't get kids to eat vegetables?