We had enchilada night last week, and wanted something bright and crunchy to go with it. So, I resurrected a spin on an old recipe, and decided to call it Asian Fusion Chopped Salad. I’ll give you the original recipe. Then, I’ll give you notes on my substitutions and additions. I consider all recipes, whether mine or someone else’s, to be guidelines that can have numerous interpretations.
Asian Fusion Chopped Salad
- Small head of Chinese, napa, or savoy cabbage, shredded
- 4 oz toasted sliced almonds
- 3 TBSP toasted sesame seeds
- 3 green onions, chopped
- 1 pkg ramen noodles crushed (beef flavor pkg)
- Beef flavor pkt
- 1/2 cup oil
- 3 TBSP cider vinegar
- 1 TBSP sugar
- 1/2 tsp pepper
- 1 tsp salt
- Toss all ingredients together
- Whisk all ingredients together.
- Pour over salad, and toss well.
- My substitutions and additions: I couldn't find a good head of Chinese cabbage, so I used shredded cabbage, shredded broccoli salad mix, chopped cilantro, and chopped romaine lettuce. Instead of almonds, I used crushed cashews. For dressing: 1 tsp "Better Than Bouillon" base, 1/2 tsp granulated onion pwd, 1/2 tsp granulated garlic powder, 1 TBSP "Simply Asia" sweet ginger garlic seasoning, 1 TBSP soy sauce, 1/2 cup oil + 1 TBSP toasted sesame oil, 3 TBSP cider vinegar, 3 TBSP sweet chili sauce (available in Asian section of grocery)