16 April 2012

. . . ramen salad 2.0 . . .

. . . have you ever tried
napa cabbage? . . .
. . . i love it for its mild flavor
and curly crunch . . .




. . . pick up some
next time
you're in the produce section . . .
. . . slice it thinly . . .
. . . add a few green onions . . .



. . . and this delicious concoction . . .
{buttery crushed ramen noodles, sliced almonds, and sesame seeds}



. . . toss with a
peanut butter/soy/rice vinegar
dressing . . .



. . . welcome tweaks
and a little upgrade
from the lowly ramen salad . . .
. . . based on this pinned recipe
from jamiecooksitup . . .

. . . i almost always
make a few changes . . .
in this case:
•decrease butter to 1/4 cup
{when toasting the noodles, nuts, and seeds}
•add the ramen flavor packets
to the melted butter

for the dressing, i use:
•1/4 cup creamy peanut butter
•scant 1/2 cup canola oil
•scant 1/2 cup rice vinegar {i like vinegar!}
•scant 1/2 cup sugar
•2 tablespoons soy sauce


3 comments:

Nedra said...

You make the BEST salads! I've had several variations of this one over the years, and I can tell I am going to like yours the best.

chris+amber said...

I have partook of this salad. It IS the best version of the ramen salad. Thanks for sharing this recipe. BTW, you need to compile a file of recipes on this blog so they are easier to find!

Anonymous said...

is it common for the peanut butter to stay chunky? it doesn't seem to mix very well