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