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Mama's Amazing Japanese Salad
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Serves 12 or more Ingredients: | |
1 medium size | green cabbage |
1/2 small | size red cabbage |
8 medium | to large radishes |
8 to 10 | green onions,, (use 10 if you really like green onions) |
8 tbsp | slivered almonds |
8 tbsp | sesame seeds |
1/2 jar | REAL bacon bits,, (or envelope) |
2 pkgs | plain Ramen Noodles |
Dressing: (to be made the day before in a one pint container; do not refrigerate) | |
5 tbsp | sugar |
1 tsp | salt |
1 tsp | pepper |
7 to 9 tbsp | Seasoned Rice Vinegar |
1 cup | Extra Virgin Olive Oil |
Note: if you're in a hurry you can melt the sugar in the microwave to get it to solution faster.
Method:
The day before...
1. Sauté sesame seeds and almonds in a Pam coated frying pan, using low heat until toasted brown. (Tip: do the almonds first until they just start to toast before adding the Sesame seeds.)
2. Crush the Ramen noodles, and combine with toasted nut/seeds, and bacon bits.
3. Put the mixture in a small airtight container or ziplock bag. No need to refrigerate, but if you like keeping things all together, then by all means.
4. Chop the green onions and radishes thinly and put in a ziplock bag; keep separate from the nut/ seed mix for now, just put it in the fridge next to them.
On the day you eat: (not more than 4 hours or so in advance; cabbage can bitter if chopped too early)
1. Chop the entire green cabbage finely.
2. Chop red cabbage finely; enough for 2 cups.
3. Mix both cabbage types together in a large bowl and put in the fridge.
NOW YOU'RE READY TO MIX EVERYTHING TOGETHER! But don't mix-up the salad until right before you serve it. Blot up any standing moisture in the chopped cabbage using paper towel, or even better, drain standing moisture and then move the cabbage to a second bowl lined with a couple of sheets of paper towel and let it sit for 5 minutes. Discard the paper towel before mixing.
Don't forget to shake the dressing well before mixing with the salad, and use only half to start with; you can always add more to taste, but you don't want a salad that's soggy with too much dressing. Also have a shaker of Rice Vinegar available for topping.
This recipe is multitudes easier with a food processor, and easily allows scaling up the quantity for a large crowd. Use the slicing wheel and then finish chopping with a Chef's knife. Don't use the chopping blade.
ENJOY!
This favorite recipe was prepared and served by my mother, Alice Koster, at almost every family holiday meal for over 20 years.
She's 85 as of this writing, so I just had to immortalize it for her.
Love you mom!
Recipe uploaded with Shop'NCook for iPhone.
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