This is a great base for any Asian style fried or barbequed items (like my shrimp cakes). You can serve rice or noodles on it as well to add more heft to the dish or just the slaw and protein if cards are being minimized. I most often use this with the Shrimp Cakes.
For the Salad:
- ½ a head of Napa cabbage
- 1 large carrot
- 2 Parisian style cucumbers or ½ a seedless English cucumber
- ½ a yellow, red, or orange sweet pepper
- 1 avocado
- 1 piece of fruit – I like to use Mango, pear, or Asian pear – something sweet
- 1 green onion
For the topping:
- ¼ cup of Slivered almonds
- 1 package Ramen noodles (the cheap kind), flavor pack discarded
- 2 Tbsp of Sesame seeds, plus extra for sprinkling
- 3 Tbsp of butter or butter substitute
Salad – Separate the leaves of the Napa cabbage and wash them. Dry in a spinner or with paper towel. Slice the leaves in half down the stem. If there is a large amount of stem at the bottom you can cut some of it a way. Stack leaves and slice them length wise in half again. Then slice them in strips top to bottom. Place them in a bowl. Peel the carrots and slice them into match stick size pieces. Wash the cucumber and slice them into match stick size pieces as well. Slice the ½ sweet pepper into match stick size pieces. Add them all into the bowl. Half the avocado, remove the seed, then cut the avocado into small pieces about the same size as the match stick veggies. I like to slice and cross cut the avocado in its skin, then use a soup style spoon to scoop it out of the skin. Makes it easier to deal with and less mushy. Cut your choice of fruit up to match the veggies. (Mango I also cut before I peel it. You slice it and cross cut it in the skin, then turn it inside out and gently slice it off the skin). Add topping and serve with a Sesame dressing (I like to use Newman’s Own).
Topping – In a heavy bottomed pan heat the butter. Crush or break ramen noodles into small pieces. Once Butter or butter substitute is bubbling add in crushed Ramen noodles, slivered almonds and sesame seeds. Cook on medium heat, stirring regularly until golden brown. Do not walk away from this or forget it as it will burn quickly. Once golden brown, transfer to a paper towel covered plate to cool.
If serving with Shrimp Cakes, place salad on plate being sure to get some of all the parts. Put shrimp cakes on top, add topping. Dress salad and serve with whatever sauce you like for the Shrimp cakes – we use the Trader Joe’s Sweet Chili Sauce for the shrimp cakes and Newman’s Own Sesame Dressing for the salad.