And here's the recipe...
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Oriental Saladfrom the kitchen of Kynda Lemiere
Mix together in a bowl:
1 pkg. coleslaw mix
3 green onions, chopped
1 stalk of celery, chopped
1 can water chestnuts, chopped
cashews (1/2 cup to 1 cup, depending on how much you like them)
2 pkgs. crumbled Ramen noodles
Dressing:
1 cup oil
2 Oriental Ramen seasoning packets
1/2 teaspoon salt
5 tablespoons sugar
5 tablespoons apple cider vinegar
1/4 teaspoon pepper
Mix all of the dressing ingredients together in a blender. Pour over above salad and stir together well.
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There are two additional ingredients that I added to this salad: chicken and sliced almonds (instead of the cashews). I also think some red bell pepper would be a great addition. Another modification I made is that I did not include the water chestnuts, but if you like them then go for it. For the oil, I used olive oil. And since I ended up using the remainder of my olive oil for this recipe, I used the empty bottle to store the dressing in once it was made. I did not pour the dressing over the salad when I initially made it because I wanted to eat on it for a couple days, and the dressing would've caused the coleslaw mix to become soggy. Instead, I stored the dressing separately and used it as I ate the salad, which is what I completely recommend. I took the salad to work the next day and shared it with my friends, Val and Sarah, and they really liked it too. I definitely suggest trying this one out!
Here's the dressing after all the ingredients were mixed together. |
"Jesus answered, “Very truly I tell you, no one can enter the kingdom of God unless they are born of water and the Spirit." John 3:5
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