All of this talk about Oriental salads gave me a hankering for Oriental salad.
Actually, I’ve been craving this salad ever since I brought home my mom’s old church cookbooks. These old cookbooks are littered with versions of Oriental/Asian/Mandarin/Chinese cabbage salads.
And I have not been craving just any type of Asian salad, but the variety with shredded cabbage and crunchy ramen noodles. The type I have never made myself but enjoyed at family gatherings, church picnics, and office potlucks. After a long weekend of over-indulging in Easter foods like ham, turkey, and steak, I made a batch of this comfort salad to bring for lunch as I return to work.
Thai Chili and Lime-Flecked Oriental/Asian/Mandarin/Chinese Cabbage Salad
Inspired by Donna Curry and Denise Bierle Svec’s cabbage salad recipes in the Ebeneezer Ridges Campus Cookbook, 2005
1 small-medium head of green cabbage, shaved and cut into manageable pieces
6 green onions, thinly sliced
7 Tablespoons of slivered almonds
6 Tablespoons of toasted sunflower seeds
2 packages of ramen noodles, broken into small pieces (I used the spicy chili variety)
Raisins, 1-2 handfuls
1/3 cup of vegetable oil
3/4 cup of vinegar such as rice wine, apple cider, or white (or a mixture)
1/3 cup of sugar (or to taste)
Juice of one fresh lime
2 Thai chilies, minced
Salt, to taste
Cracked black pepper
Optional: A dusting of the ramen noodle seasoning packet
Mix the cabbage, green onion, almonds, sunflower seeds, and raisins.
Then, drizzle in the oil, vinegar, sugar, lime juice, chilies, salt, and pepper. Stir to combine and taste for seasoning. I chose to go lighter on the sugar and heavier on the tart and salty elements.
Stir in the broken ramen noodles.
If you wish, dust with seasoning mixture from the ramen noodle packet.
You can make the dressing separately to add to the cabbage mixture, along with the ramen noodles when it’s time to serve. I just let all of the ingredients mingle together, come what may.