Asian Fusion Chopped Salad

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

Asian Fusion Chopped Salad

Ingredients

    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)
  • Dressing
  • Beef flavor pkt
  • 1/2 cup oil
  • 3 TBSP cider vinegar
  • 1 TBSP sugar
  • 1/2 tsp pepper
  • 1 tsp salt

Instructions

    Salad
  1. Toss all ingredients together
  2. Dressing
  3. Whisk all ingredients together.
  4. Pour over salad, and toss well.
  5. Serve.
  6. 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)
http://www.centexcooks.com/asian-fusion-chopped-salad/