Tuesday, August 5, 2014


Friend Dee is sharing this recipe for Zumi Salad with us.  She brought it to our recent Northland NNL Dinner Club gathering. When she sent me the recipe, she told me the recipe makes a lot and that she had cut it in half.  (We had 20 at our gathering.) Because of this I decided to go on and present to you the half recipe version.  So if you are feeding a crowd, you might want to make the original recipe and just double everything.


1-1/2   8 - oz bags chopped cabbage
1          bunches chopped green onion
1/4      cup slivered almonds
1/4      cup sesame seeds
1          pkg ramen noodles, broken up
1/3      cup olive oil
3         tablespoons rice vinegar
1          tablespoon sugar
1/2      teaspoon pepper
1/2      teaspoon salt

Combine cabbage and green onion in bowl and set aside.

Toast almonds and sesame seeds and add to broken up ramen.

Mix dressing: oil, rice vinegar, sugar, pepper, and salt.

Do not toss together until right before ready to eat; add dry mixture to salad and toss with dressing.  Serve immediately.

Dee says this salad is not very good left over because the noodles soften and it's more like pasta salad then.  

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