08 June 2012

Asian Salad

This salad is delicious, inexpensive, and easy to make as well... but it's jam packed with sodium (mmmm salt). So here's the "less sodium" version (let's keep those arteries soft people!), though I have yet to find reduced sodium Oriental flavored Ramen.  If you do please let me know.

1 bag of coleslaw
4 green onions, sliced
1 cup slivered raw almonds-- unsalted if possible
1 cup raw sunflower seeds-- unsalted if your grocery store has them... unlike my stupid store
2 pkgs Oriental flavored ramen noodles, crushed ("Hulk Smash!")

(this makes a s**t load of dressing, so I'd suggest using half or doubling the salad. Another great way to lessen the sodium? Make it crowd size so other people eat it. I might be evil.)
Both ramen noodle seasoning packets
1 cup vegetable oil
1/2 cup sugar
1/3 cup apple cider vinegar
5 dashes pepper (or however ever much YOU want-- take control!)

Combine and place dressing on salad. Toss. Eat. Love.

Here's how to make it an Ultimate Asian Salad:
  • Add diced chicken (about a cup or two or however much you like), dried cranberries, and a can of mandarin oranges, drained.  Maybe toss in a bit of the juice when you mix up the dressing.  
  • And if you have some extra fresh cilantro leftover from the Blackened Fish Tacos I highly suggest adding that as well.  

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