Monday, July 12, 2010

Japanese Salad


1 pkg. tricolour coleslaw
Toasted sesame seeds
Toasted slivered almonds
1 pkg. Ichiban noodles
Chow mein noodles - These are the thick orange/yellow noodles in bags in the Asian food aisle of the grocery store
Steamed noodles - These are thin, white, twisty-shaped noodles in bags in the Asian food aisle of the grocery store


1 pkg. Ichiban noodle seasoning
½ cup olive oil
3 Tbsp. vinegar
1 Tbsp. sugar
3 green onions, chopped


Combine all dressing ingredients and shake well. Chill in the refrigerator. The longer you allow the dressing to chill before using it the better it will get, because all of the flavours get more of a chance to mingle and develop.

Toast your sesame seeds and almonds on the stovetop in a frying pan or on a baking sheet in the oven until lightly browned and fragrant. Crush up the Ichiban noodles into small chunks.

In a large bowl, combine all salad ingredients. No precise measuring needed, just keep adding until there are relatively even proportions or to whatever is your taste. You probably won’t need to use up all of the ingredients (especially the bags of noodles) unless you’re feeding a really large crowd.

Pour in the dressing and toss to combine. Serve immediately. This salad can be stored in the refrigerator, but the noodles will get pretty soggy after a day so it’s best enjoyed immediately after you make it.

Don't be scared off by the whole noodles-in-salad thing because, although it is a little different, this salad is amazing! You could even throw in some diced chicken breast to make it a meal.

*Recipe from Karen McMillan

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