ORIENTAL CRUNCHY SALAD FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20-30
INGREDIENTS:
6 packages top ramen noodles
2 heads cabbage, shredded, or chopped
5 carrots, peeled and thinly sliced
1 bunch green onion, thinly sliced
1 cup Almond, slivered
1/2-cup sesame seeds
Salt and pepper to taste
DRESSING:
1-cup chicken broth
1-cup rice vinegar
1 Cup light soy sauce
1 cup peanut butter
3 garlic cloves, minced
1 thumb size fresh ginger minced
DIRECTIONS:
1. Prepare dressing and set aside.
2. Smash noodles and brown in a dry frying pan.
3. Once noodles begin to brown add almonds and seeds.
4. When start to turn golden brown remove from heat and set aside.
5. In a bowl add cabbage, carrots, and green onions, mix well.
6. Combine the ramen/almond seed mixture and stir well.
7. Add dressing and stir to coat.
ENJOY DAN: BON-APPETITE!!
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