Sumi Salad Asian Cabbage Salad Food

SUMI SALAD

Steps:

• Combine coleslaw, chopped scallions and broken noodles in very large bowl.
• Bake almonds& sesame seeds onto ungreased cookie sheet at 300 degrees for 5-7 minutes, then toss into slaw-scallion-noodle combo bowl.
• Mix the salad oil, sugar, Accent, rice wine vinegar, salt & pepper in separate bowl.
• Mix into salad mixture.
• Marinate overnight, stir occasionally.
• *Make sure noodles are very broken up, and very soft when serving this; important to marinate overnight!
• *I usually double the ingredients in step #3; add 1/2 of dressing to salad for overnight marination and add other half upon serving, to freshen up the salad if needed. The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.

SUMI SALAD (ASIAN CABBAGE SALAD)

Steps:

• Dressing:.
• Mix sugar, rice vinegar and salt together in small saucepan. Heat over medium until sugar and salt dissolve. Let mixture cool and then combine with remaining dressing ingredients. Set aside.
• Salad:.
• Heat 2 tablespoons oil in skillet. Toast almonds and sesame seeds until lightly browned. Combine with onions, cabbage, and dressing. Approximately 30 minutes before serving, crush ramen noodles in their package and combine with salad.
• Note: This salad is best if you make it the night before you plan on serving it. The sweet and salty flavors develop overnight and although the cabbage softens a bit, it still retains it's crunchy texture. A good summer salad for picnics since it travels well and doesn't contain mayonaise.

HEALTHY ASIAN-STYLE CABBAGE SALAD

Steps:

• Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.
• To serve, stir in salt and pepper; sprinkle with sesame seed.
• To toast sesame seed, bake uncovered in ungreased shallow pan in 350° oven 8 to 10 minutes, stirring occasionally, until golden brown.

ASIAN COOKED CABBAGE SALAD

Steps:

• Mix together well, the ingredients for the sauce and set aside.
• Heat the oil and crushed red pepper over medium high heat.
• When the oil is hot, add the cabbage and stir fry until the cabbage just starts to wilt, about 5 minutes.
• Add the sauce, turn the heat to hi, heat for about 3-5 minutes and then serve.
• How easy was that!

ORIENTAL SALAD/SUMI SALAD

Steps:

• Toast almonds and sunflower or sesame seeds in butter.
• Cool and set aside.
• Break up 2 packages (uncooked Ramen noodles).
• Just before serving, toss slaw mix, green onions, almonds and seeds.
• Mix dressing ingredients in a covered container and shake well to dissolve all the sugar.
• (You can heat up the vinegar to help dissolve the sugar) Pour dressing just before serving.
• This dressing recipe is for one batch slaw mix, but I have used it for almost double the amount of slaw mix and it is plenty and still taste good.

ASIAN/ORIENTAL CABBAGE SALAD

Steps:

• In a large bowl, mix cabbage, onions, carrots, green onions and celery.
• Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn).
• Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
• Cool slightly.
• Pour dressing over vegetables.
• Sprinkle noodles on top and serve.