This is another fine recipe from our good friend Tony. It has been a while since he first made this for us, but I did get the recipe from him. I have used it several times, and it is always a hit. Tony's Thai Salad
For the salad:
1 head cabbage, shredded
1 c. shredded carrots (measured as shredded)
2 pkgs. Ramen noodles (dry, minus the flavor packet)
2 green onions, minced (optional)
1/2 c. toasted almonds (optional)
For the dressing:
1/3 c. cider vinegar –OR- rice wine vinegar
1/4 c. sugar
1 t. salt
1/4 t. black pepper
1/2 t. garlic powder
1/2 c. canola oil
- Prep vegetables and put them in a LARGE bowl.
- Smash Ramen noodles in their unopened packages (if you went to college, you are probably already familiar with this practice, eh?), careful not to rip open package and rain Ramen noodle bits all over your kitchen. Add them to bowl.
- In separate mixing bowl, add vinegar and sugar; stir to dissolve. (I had to heat it for 10 seconds in the microwave.) Add in other dressing ingredients and whisk to blend well.
- Pour dressing over veg-noodle mixture, and slowly turn and stir to mix. My grandma always told me, "there's no need to hurry—it isn't a race." Remembering Grandma's words will keep you from spilling or flipping the contents of the bowl onto the counter or the floor.
- Taste it and see if it needs more salt. Season to taste.
- Let this salad stand in the fridge for about an hour before serving. As you may already know, some things taste better once they've had a chance to sit and blend a little, especially when you're dealing with cabbage.
OTHER OPTIONS:
Add some finely diced or shredded cucumber.
Add a small can of crushed pineapple.
(I've tried both in the same batch, with great results; it adds to the sweet-n-sour taste and the crunchiness.)
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