As I write this post, I have a confession to make. I'm all blogged out. That's because in less than 2 weeks my new release A Girl Like You comes out and I'm going on a huge blog tour, which means I've been writing blog posts galore. So in the interest of keeping it fresh, I decided to share my most favorite recipe with Stiletto Gang readers.
Now, lest you think you are getting cheated here, let me tell you whenever I make my Asian Salad I get stampeded for the recipe. Seriously. It's the best. And now it's yours to try. Plus, it's easy!
ASIAN SALAD
1-2 heads of Nappa Cabbage, finely chopped. Combine with 1 bunch of green onions, also finely chopped. Place in a large container. Cover and refrigerate.Melt 1/2 stick butter in a large frying pan over medium heat. Take 2 packages of Ramen noodles (any flavor). While package is still sealed take a rolling pin and smash the ramen noodles, crushing them into bite sized pieces. Discard seasoning packet and add smashed ramen noodles into the frying pan. Add 1 bag slivered almonds, plus one small jar of sesame seeds. Saute noodles, almonds and seeds until lightly browned (about 15 minutes). Let cool, then place in a sealed container and refrigerate.
Dressing: 1 cup canola oil, 1/2 cup plain rice vinegar, 1/4 cup soy sauce plus 1/4 cup sugar. Mix well and refrigerate.
Let the cabbage mixture, noodle mixture and dressing all cool for at least 2-4 hours or overnight. When ready to serve, add the noodle mixture into the cabbage and toss with dressing (I usually only use about 1/2- 3/4 of the dressing) and serve immediately.
