This is my friend Leah's concoction and it's terrific to have on hand to dress up a simple green salad. It works well on Asian cabbages/greens (Napa cabbage, bok choy, etc.) as well as regular lettuce. You can simply toast the topping ingredients if you like, but the butter-fried version is
amazing.
Dressing:
- 1/3 c. oil
- 1/3 c. apple cider or white vinegar
- 3 T. soy sauce
- 1/3 c. sugar (start with less and add to taste)
- salt and pepper to taste
Whisk all and season to taste. All measurements are approximations.
Crunchy Topping:
- Ramen noodles, seasoning packets removed
- sesame seeds
- slivered almonds
- butter
Melt some butter. Add remaining ingredients and toast, stirring. Ingredients will gradually turn a pale golden brown and be fragrant--they're done! When cooled, store in a ziploc bag and use as desired.
Betsy's preferred crunchy topping ratio: 1 pkg noodles, 1/3 c. slivered almonds, 1/2 of a 1/3 c. of sesame seeds, 2 T. butter.
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