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My Chinese Salad
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Ingredients (use vegan versions):
- 1/2 cup sliced almonds
- 3 tablespoons sesame seeds
- 3 tablespoons vegan red wine vinegar
- 3 tablespoons white vegan sugar
- 2 teaspoons dark sesame oil
- 1 package of ramen noodles (vegetable variety)
- 1/2 head suey choy
- 4 green onions
- 1 cup sliced white mushrooms
Directions:
Toast sliced almonds in 300 degree oven until lightly brown.
Cool. Now toast sesame seeds the same way. Note, you cannot
toast them together as the sesame seeds toast faster than
the almonds. Set aside to cool. Make dressing by mixing the
vegan red wine vinegar, vegan sugar, sesame oil and the flavor packet
from the ramen noodle package. Set aside. Into large mixing
bowl add chopped suey choy, chopped green onions, sliced
mushrooms, toasted almonds and sesame seeds. Drizzle
dressing over contents of bowl and toss. Just before
serving, crush dry noodles and add to the mixing bowl too.
This salad is best eaten right away because the noodles get
mushy if left too long.
Serves: 5
Preparation time: 30 min.
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