Ichiban Salad
From paige_eliz 17 years ago
- - to make
- Serves 6
I make this salad a lot now that I'm in university. The noodles and the cabbage are very cheap, and it's one of those dishes that gets better the longer it sits in the refridgerator.
Ingredients
- 1 small head of cabbage, shredded shopping list
- 2 package ichiban/ramen noodles shopping list
- 1/2 cup slivered almonds, toasted shopping list
- 2 tbsp sesame seeds shopping list
- 1 can baby corn, drained shopping list
- 1 package ichiban/ramen soup mix, slightly crushed shopping list
- 1/2 cup vegetable oil shopping list
- 1/4 cup rice vinegar shopping list
- 1 tbsp white sugar shopping list
- 1 tbsp soy sauce shopping list
- 1 tsp black pepper shopping list
- 1 tbsp teriyaki or fish sauce shopping list
How to make it
- In a large bowl, mix together the first five ingredients.
- In a smaller bowl, blend the remaining ingredients to make the dressing.
- Pour the dressing over the ingredients, tossing to coat.
- Let the salad sit in the fridge for at least two hours before serving.
- You can top with roasted chicken to make this more of a main course. Shrimp would also be a nice addition.
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