Monday, April 19, 2010

Sweet Asian Salad Dressing and Crunchy Topping

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.

  • 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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