Monday, May 06, 2013

Crunchy Asian Salad

This Crunchy Asian Salad is light and refreshing and the perfect side salad to take on a picnic or serve at a bbq.  Here I substituted chow mein noodles because I had them but I normally serve it with crushed ramen noodles for even more crunch.  

Crunchy Asian Salad

1/2 head napa cabbage, shredded
1 carrot, peeled and grated
1/2 red pepper, thinly sliced
2 green onions, sliced
1/2 cup slivered or sliced almonds
1 package chow mein noodles (chicken flavor)
6 strips bacon, cooked and crumbled (optional)

1 package chicken flavor packet from ramen noodles
1/3-2/3 cup vegetable oil
2 tablespoons red wine vinegar
2-4 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon black pepper

Toast almonds in a pan over low heat, remove from heat and let cool.  Mix cabbage, onion, pepper, carrot, noodles, bacon, and toasted almonds together in a large bowl.  Mix all dressing ingredients in a small bowl or jar and pour over salad.  Toss to coat.  Serve.

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