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Sarah's Oriental
Salad
Sarah, our English Siren friend extraordinaire from the far southern
side of Saugatuck, who in a language all her own said when she tried
this - TOPPER, we trust it's a compliment since she ate all on her
plate and asked for seconds.
Ingredients
One-third
cup rice or cider vinegar
One-quarter cup sugar
3 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon butter
one-third cup slivered almonds
one-quarter cup sunflower seed kernels
2 (5-ounce) packages Japanese curly noodles (soba), crumbled
8 cups shredded napa (Chinese) cabbage
2 cups shredded carrot
5 green onions, thinly sliced
Combine
first 5 ingredients in a small saucepan and bring to a boil, then
cook for 1 minute, stirring constantly. Spoon into a bowl and cover
and chill. Melt butter in large nonstick skillet and add almonds,
sunflower kernels, and noodles; cook 3 minutes or until lightly toasted,
tossing occasionally. Spoon mixture into a large bowl and cover and
chill. Add vinegar mixture to noodle mix; let stand 15 minutes. Add
cabbage, carrot, and onions, tossing to coat. Serves 8.
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