Mar 092013
 

Sumi Salad—a marriage of ramen noodles, cabbage and almonds.

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Countless years ago, I tried this sweet crunchy cabbage concoction at a potluck.  I fell in love.  I munched way more than my share, passing over the spaghetti and Jell-O salad in favor of this Chinese coleslaw.

Since my first taste, it has been a well-liked addition to our family feasts.  In fact, loved so much that we served it at our oldest daughter’s wedding: slicing and sautéing enough for 125 guests.  And this we did a full two days ahead of the big day!

(And speaking of weddings, you will want to read about how my paraplegic husband, David “carried” his daughters down the aisle.    It is no longer readable on the web, but you can read the essay that appeared in the February 2003 issue of Paraplegia News by clicking here:  The Wedding Chair   or order here:  February 2003 issue of Paraplegia News.)

PN News article
Article as it appeared in Paraplegia News

Sumi Salad makes the cut for Only My Best Recipes because it is:

  1. Simple, and
  2.  uses common ingredients, (who doesn’t keep Ramen noodles on hand?)
  3. is quick to make, and
  4. Satisfies the criteria that it must be a recipe that gets requested,

and that, it does.

Another plus to this recipe is that it is supremely  inexpensive to make.  That’s an agreeable way to say that it is cheap to serve. Whatever—you can determine why you like it—but like it, you will.  I promise.  Or at least I am relatively confident that you will be in agreement with the tasting committee that I feed.

One suggestion:  if you are not going to eat it all in one sitting, portion it off before adding the dressing and serve only enough to eat that day.  Although my husband will eat it the next day, the crunch will be gone and the noodles will have soaked up the dressing. Not altogether disappointing to the taste, but certainly a whole new blend of textures.

One other suggestion for this recipe:  cook up some breaded chicken strips or fish fillets, chop into chunks and stir into the salad. Top with the dressing.  Serve as a main dish salad entrée, or scoop it onto a sandwich wrap. This idea serves especially well if you have leftover “mixed” salad to use up.

Definitely a celebration of sweet and savory flavors – yummy would be too childish to describe the piquancy flavor of this yummy side dish.  Oops.

I guess I am just at a loss for words for how much I like this salad.

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Sumi Salad

Place in small fry pan:

1 T. oil

1/4 c. sliced almonds

1/4 c. sesame seeds

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Sauté  over medium heat, stirring constantly.  Remove from pan as soon as they start to brown.  They will continue to brown even after removing from the heat source.  Watch carefully—I have burned them way more times than I care to confess. Allow to cool.

Combine the following for the dressing and then chill in the fridge:

6 T. rice vinegar (you may use other types, but rice is preferable)

¼ c. sugar

1 t. salt

dash of pepper

1 c. oil – you pick, but Canola is likely the best to use here.

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Slice one head of green cabbage, slicing as thinly as possible.   I prefer the thin slices because the dressing will soak in more consistently.  Bonus round:  if you have some, a bit of purple cabbage will go a long way to “prettify” this dish.

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Diagonally slice the three- to six green onions—you decide how much you care about your breath–  I use three.  I slice diagonally, and make relatively large chunks for the family members who don’t like to bite into green onion. (Okay, I confess—it is me—I love the flavor of green onions, but don’t like the “bite” experience.)  It is perfectly okay with me if you pass on this ingredient altogether.  You may like it better!

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Now, if you are delaying serving, place the cabbage in a bowl, top with onions. Cover with plastic wrap.

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Place the Ramen noodles in a baggie (save the flavor packets for another day) and hammer them a bit to break apart.  Place in the almonds and sesame seeds into the bag.  Put the bowl and baggie into the fridge until your meal is ready.

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Then, at the last minute, marry your dressing with the cabbage with crunchy components.  Serve post haste!

Leftovers will work in that sandwich wrap that I mentioned above… or for the husband who likes a soggy cabbage leftover on the side… surprisingly, some even prefer it the second day!

Here is the Ziplist version for you!

 

Sumi Salad—a marriage of ramen noodles, cabbage and almonds.

Prep Time: 10 minutes

Sumi Salad—a marriage of ramen noodles, cabbage and almonds.

Ingredients

  • 1 T. oil
  • 1/4 c. sliced almonds
  • 1/4 c. sesame seeds
  • 6 T. rice vinegar (you may use other types, but rice is preferable)
  • ¼ c. sugar
  • 1 t. salt
  • dash of pepper
  • 3 green onions
  • 1 head cabbage
  • 1 package Ramen noodles, sans the seasoning packet

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/category/recipes/side-dishes/]
  2. Sauté almonds and sesame seeds and oil over medium heat, stirring constantly.
  3. Remove from pan as soon as they start to brown. They will continue to brown even after removing from the heat source. Watch carefully—I have burned them way more times than I care to confess. Allow to cool.
  4. Combine the vinegar, sugar, salt, and pepper for the dressing:
  5. Chill.
  6. Slice one head of green cabbage, slicing as thinly as possible. I prefer the thin slices because the dressing will soak in more consistently. Bonus round: if you have some, a bit of purple cabbage will go a long way to “prettify” this dish
  7. Diagonally slice the three- to six green onions—you decide how much you care about your breath-- I use three. I slice diagonally, and make relatively large chunks for the family members who don’t like to bite into green onion.
  8. Now, if you are delaying serving, place the cabbage in a bowl, top with onions. Cover with plastic wrap.
  9. Place the Ramen noodles in a baggie (save the flavor packets for another day) and hammer them a bit to break apart. Place in the almonds and sesame seeds into the bag. Put the bowl and baggie into the fridge until your meal is ready.
  10. Then, at the last minute, marry your dressing with the cabbage with crunchy components. Serve post haste!
  11. Leftovers will work in that sandwich wrap that I mentioned above... or for the husband who likes a soggy cabbage leftover on the side… surprisingly, some even prefer it the second day!

Notes

Be sure to wait until the last minute to add the dressing.

http://www.onlymybestrecipes.com/sumi-salad-a-marriage-of-ramen-noodles-cabbage-and-almonds/
S

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