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My Chinese Salad

What you need: 

1/2 cup sliced almonds
3 tablespoons sesame seeds
3 tablespoons red wine vinegar
3 tablespoons white 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

What you do: 

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.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

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