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October 2012

Asian Salad

Recipe provided by Lisa C.. "This salad is super easy to throw together and very impressive! I usually add breaded chicken to mine and it makes a full meal. Make sure you wait till the oil mixture cools before adding the soy sauce. Enjoy!"


  • 2 (3 ounce) packages ramen noodles, crushed
  • 1 cup blanched slivered almonds
  • 2 teaspoons sesame seeds
  • 1/2 cup butter, melted
  • 1 head napa cabbage, shredded
  • 1 bunch green onions, chopped
  • 3/4 cup vegetable oil
  • 1/4 cup distilled white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons soy sauce


  1. In a medium skillet over low heat brown the ramen noodles, almonds and sesame seeds with the melted butter or margarine. Once browned, take off the heat and cool.
  2. In a small sauce pan bring vegetable oil, sugar and vinegar to a boil for 1 minute. Cool. Add soy sauce.
  3. In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

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