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Asian/Hawaiin | |
| One 3.5-ounce (100-gram) package ramen noodles, flavoring package discarded (or used for something else) 1 tablespoon (18 grams) chili crisp 1 tablespoon honey 1 1/2 teaspoons Chinese mustard Kosher salt 3 tablespoons (45 grams) black vinegar 1/3 cup (67 grams) neutral oil 1 small shallot, thinly sliced 1/2 small red cabbage, finely shredded 2 medium carrots, coarsely shredded 1/2 cup (60 grams) blanched slivered almonds, toasted One 11-ounce (312-gram) can mandarin oranges, drained and patted dry 2 romaine hearts, roughly chopped | |
| Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Break the ramen noodles into a few chunks then crush in your hands on the baking sheet. Spread in an even layer and toast in the oven for 11 to 12 minutes. Set aside to cool completely. To make the salad dressing: In a large serving bowl, add the chili crisp, honey, Chinese mustard and 1 teaspoon of the salt. Whisk to combine. Then, whisk in the vinegar and then the neutral oil. Add the shallot and let sit for a few minutes to slightly soften. Into the bowl of salad dressing, add the cabbage, carrots and all but a handful of the toasted ramen and almonds. Toss well. Season with the remaining 1/2 teaspoon salt. Add the mandarin oranges and romaine and toss again, taking care not to break up the oranges too much. Sprinkle with the remaining ramen and almonds. This salad is best served as soon as it is made, but the vinaigrette can be made ahead of time and the ramen/nuts can be toasted ahead of time as well. | |
Unrated | |
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