"This is my all time favorite salad recipe, got from a friend in the US, couldnt stop eating it then and now also. The crunchy noodle topping and soy based dressing, adds a completely different dimension to a regular salad... "
Servings = 500 gms salad - enough for 6 - 8 people, make entire dressing amount and use around half for 500 grams salad vegetables
Ingredients:
Dressing
3/4 cup oil- 1/4 cup white vinegar
- 1/2 cup sugar
- 2 tbsp soya sauce
Salad - 1 kg in all as per taste
- cabbage
- carrot
- broccoli
- red pepper
- green pepper
Topping
- 2 packets Ramen/Maggi noodles
- 75 gms almonds chopped/slivered
- 3 tbsp crushed peanuts
- 2 tbsp sesame seeds
- 1 tbsp butter
- 3 tbsp oil
Method:
- For the dressing, take a non reactive pan ( stainless steel, glass or enamel) and add the oil,sugar and vinegar in cold pan. Boil all together for 1 minute, tills sugar dissolves,take off heat and cool completely
- Add soya sauce and whisk it till it comes together
- For the topping, in a frying pan take the butter and oil, add the smashed raw noodles, almonds, sesame and peanuts.Brown them together on a low flame till they are golden, dry and crunchy
- Shred all the salad vegetables as thin as possible
- Mix the salad and dressing ( add some initially and then keep adding and tasting for the perfect balance for you)
- Add most of the topping (leaving 1 tbsp for garnish), and 2 drops of chilly oil and sesame oil if available, mix well.
- Garnish with the remaining topping and serve immediately
Note:
- Dressing and topping ingredients can be made before hand and refrigerated to be used later at food time
- Make dressing amount as specified , as it comes out best, and any leftovers can be refrigerated and used next time when you make it. Its so good that u will want lots of it :)
