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Jodi

sm00bs in family_recipes

Oriental Salad

I was looking for an Oriental salad that would go with my Oven Baked Almond Chicken (from Dream Dinners) last night and realized I had a limited supply of ingredients with which to work. I ran over to AllRecipes.com (as I usually do lately) and started searching. Thankfully, I found a couple recipes I could sort of improvise and combine. It actually turned out pretty well.

1 head broccoli, cut into bite size pieces (including stalk)
3 or 4 green onions, chopped
1 red pepper, chopped
8 oz can sliced water chestnuts, drained
3 Tbs toasted sesame seeds
2 Tbs rice wine vinegar
2 Tbs sesame seed oil
2 Tbs soy sauce
2 Tbs sugar
1 Tbs minced ginger (fresh or jarred, both work for this)
3 oz package Ramen noodles (any flavor, seasoning packet does NOT get used for this)

Combine broccoli, green onions, red pepper, and water chestnuts in a bowl. In a small bowl, mix together rice wine vinegar, sesame oil, soy sauce, sugar, and minced ginger. Pour over vegetables. Add sesame seeds and Ramen noodles (uncooked and crushed to small pieces - and remember, NO seasoning!); mix and chill.

Notes: Of course, all the ingredients here can be adjusted to taste and different veggies can be added if so desired. This just happened to be what I had on hand (didn't have enough broccoli for it to be just a broccoli salad). The Ramen noodles can be left out and chow mein noodles can be used instead, although I wouldn't add them until serving the salad. To toast the sesame seeds, you can either spread them on a sheet pan and put them in a 400° F oven for a couple minutes or until golden brown (must check frequently) or you can toast them on the stove top in a skillet (do NOT add oil) until golden brown (be sure to not go above medium heat unless you stir constantly). Toasted sesame seeds are much more flavorful than plain sesame seeds, but you don't have to toast them if you don't want. Enjoy!!

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