Sweet & Sour Shrimp & Cabbage Salad
Trying to make use of the remaining cabbage we bought for our okonomiyaki, I decided to try my hand at an Asian style cabbage salad. This was so incredibly flavorful... is it possible for something to have too much flavor? Well... if youre wanting something with a LOT of flavor.. definitely try this one. Dave liked it in any case.. so much so that he was going through the bowl trying to find the little crispy bits. ;-) It was an incredible combination of sweet, salty, sour and spicey.
I used the same recipe for the spicey orange ginger sauce & shrimp, simply broiled with some 5 spice powder sprinkled over top. The recipe for the cabbage salad I ganked from allrecipes... I modified it a little and came up with this:
* 1/2 head cabbage
* 1 bunch minced green onions
* 1/3 cup butter
* 1 package ramen noodles, broken
* 2 tablespoons sesame seeds
* 1 cup slivered almonds
* 1/4 cup rice wine vinegar
* 3/4 cup olive oil
* 1/4 cup white sugar
* 2 tablespoons soy sauce
1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool slightly then pour over cabbage.
4. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.