This is a new and lighter version of the Chinese Crunch Salad that first made its way into the Southern kitchens of my youth in the 1970’s. It makes a lot and is best when freshly mixed. If you aren’t taking it to a potluck, consider storing the salad and dressing in separate containers and mixing it only as you use it.
Salad:
- 2 packages dry Ramen noodles (break up into small pieces with meat mallet or rolling pin)
- 3 Tablespoons white sesame seeds
- 6 oz. sliced almonds
- 1 stick (1/2 cup) margarine or vegan buttery spread
- 16-24 oz. package coleslaw mix (without dressing)
- 1 bunch (about 6 bulbs) green onions, green tops cut into small circles and white bases discarded
- 1 bunch cilantro – remove and chop leaves, discard stems
- 2 limes – use the zest and lime from both
Dressing (mix in a blender or food processor):
- 1/2 cup canola oil
- 1/4 cup rice wine vinegar
- 1/4 cup sake
- 1/2 cup sugar
- 3 Tablespoons soy sauce
- 1 seasoning packet from the Ramen noodles, any flavor will do
In a very large non-stick skillet, melt the margarine over medium heat (5-6 on a scale of 0-10). Add in the dry Ramen noodles, sesame seeds, and almonds. Turn up heat to medium high (7-8). Stir-fry for 3-5 minutes; once it begins to turn brown, it can burn quickly so be vigilant in the last minute or two.
Pour the crunchy mixture into a large container with a tight fitting lid.
Add the chopped green onions, cilantro, bags of cabbage slaw, lime juice and lime zest. Place the lid on the container and refrigerate until ready to serve. If you are not serving the same day you are making the salad, keep the crunchy bits separate from the slaw and veggie mixture.
Store the dressing in the refrigerator until ready to use.
When you are ready to serve, re-shake the dressing to mix it up again, then toss with the salad.
Carlyn Foshee Chatfield