Sumi Salad
Light and tangy sweet; this salad is almost addicting. The wonderful blend of textures offers satisfying mouth appeal. Please note: The total time stated for this salad includes chill time in the refrigerator.
Ingredients
For the Dressing:
- ¼ cup sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ cup oil
- 6 tablespoons rice vinegar
For the Salad:
- ¼ cup slivered almonds
- ½ cup sesame seeds
- 2 tablespoons vegetable oil
- 1 medium-sized head green cabbage, coarsely shredded then chopped into bite-sized pieces
- 3 cups chopped cooked chicken
- 8 green onions, sliced, including some of the green stem
- 2 packages ramen noodles, crushed (discard seasoning packet or save for another use)
Instructions
For the Dressing:
- Whisk together the dressing ingredients. Set aside.
For the Salad:
- Heat the 2 tablespoons of vegetable in a small skillet over medium heat. Add slivered almonds and sesame seeds to oil. Cook and stir until lightly toasted. Set aside.
- In a large bowl, lightly toss together the cabbage, chicken, green onions and crushed ramen noodles. Add the toasted almonds and sesame seeds.
- Pour dressing over salad and toss to coat salad well. Cover salad and refrigerate for an hour or more to allow flavors to blend. Keep refrigerated until ready to serve.
Notes
If you would prefer to add additional heat to the salad, add 1/4 teaspoon of red pepper flakes or 1-2 teaspoons of Sriracha sauce to the dressing.