Cabbage Ramen Salad

Cabbage Ramen Salad
Author: 
Recipe type: Chicken, Salads, Tofu, Vegetarian
Prep time: 
Cook time: 
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Yield: 18
 
My family loves this salad. It is a great dish for taking to potlucks as you can feed a lot of people without spending a lot of money. I have doubled and even tripled the recipe for parties and it always seems to disappear. Cabbage is one of the superfoods that should have a bigger role in our diets. It is low in calories, high in fiber, and a good source of vitamins and minerals. It is a member of the cruciferous vegetable family which is associated with a reduced incidence of a number of cancers. You can buy coleslaw mix, but cutting your own cabbage will give you a fresher salad and save you money. If you are concerned about nut allergies, toasted sunflower seeds make a substitute for the almonds. If you are serving vegetarians, you can use Top Ramen brand Oriental flavor, which contains no animal products. To turn this into a full meal, add shredded roasted chicken or sautéed tofu cubes (dredge in corn starch to get them to brown well) to the salad. This makes 4 generous servings as an entrée.
Ingredients
  • 1 head of cabbage, grated or sliced thinly* You can use a mixture of green and red cabbage for variety. (2 - 2 1/2 lb. cabbage = ~9 cups)
  • 4 whole green onions (scallions), sliced into thin rings
  • 1 3-ounce package ramen noodles with chicken flavor seasoning packet
  • 1/4 - 1/2 cup of slivered almonds, toasted
  • 1/4 cup salad oil
  • 1/4 cup sugar
  • 1/4 cup vinegar (I use cider vinegar, but white vinegar is fine too.)
  • Black pepper
  • Cilantro leaves (optional)
Instructions
  1. I love almonds, so I use the larger quantity. Toast the almonds in the oven, microwave, or while stirring in a small heavy pan on the stovetop, but watch them carefully as they can burn easily. If you are using a 350 degree oven, it will take about 8 minutes and you can reduce the chance of the nuts burning by placing them on a silicone sheet such as Silpat. Set aside to cool.
  2. Crush the ramen noodles while they are in their original bag. A small mallet, hammer, or meat pounder used gently does a good job. It helps to put the ramen noodle bag in a larger plastic bag to avoid getting noodles all over the place if the bag breaks.
  3. For the dressing, dissolve the sugar and the chicken seasoning packet from the ramen noodles in the vinegar in a small jar. Add the salad oil and black pepper to taste and shake to mix.
  4. The cabbage and onions can be prepared the day before, mixed together and refrigerated in the serving bowl or a plastic bag. The almonds and noodles can be prepared the day before and mixed together and stored in a plastic bag at room temperature. The dressing can be made the day before and refrigerated in a small jar.
  5. Mix all the ingredients together shortly before serving. If you like cilantro, don’t forget to add it now. This salad will still taste good on the second day, but the cabbage and noodles will soften after storage with the dressing on them.
  6. *To slice cabbage, cut it in half through its core. Put the flat side down and cut in half once again through the core. Holding one of the quarters vertically, slice the tough core part out down the length of each quarter. Put one of the flat sides of the cabbage quarter on your cutting board, and make very thin slices across the wedge. Start making slices at the pointy end and continue making slices until you finish at the core end. Now you can use your knife to slice the pile three or four times across all the slices to make smaller pieces.

Eiko Ahuna’s Sukiyaki

Eiko Ahuna’s Sukiyaki
Author: 
Recipe type: Beef, Chicken, Tofu, Entree, Vegetarian, Dinner Party
Prep time: 
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Yield: 6
 
When I started work at my very first “real” job, I met a wonderful woman of Japanese descent who came from Hawaii. She was a great cook who was happy to share her expertise with friends, including me when I was a newly married young woman transplanted from the east coast to the west. This dish is the version of sukiyaki that Eiko taught me to make to wow dinner party guests. The ingredients can be arranged attractively on a tray or platter and cooked at the table in an electric skillet in front of your guests. It is actually very easy to prepare. A rice cooker can steam rice while you are preparing the dinner. Serve the sukiyaki with steamed rice (white or brown), a salad (with Asian-style dressing from a bottle or homemade), and a pickled vegetable such as Asian-style pickled cucumbers with sesame seeds. The sukiyaki can be made vegetarian by using only tofu as the protein component. You can eliminate the step with the meat and increase the amount of tofu used later or cut the additional extra firm tofu into cubes, dry them on a dish towel or paper towels, dredge them in cornstarch (pat off the excess) and sauté them in hot oil in a non-stick pan until they are golden brown on all sides. Continue with the recipe with the sautéed tofu in place of the meat.
Ingredients
  • 2 lbs tenderloin or rib eye beef, sliced thin or 3 chicken breasts sliced thin
  • Oil for sautéing the meat
  • 1 can of bamboo shoots (approximately 8 ounces)
  • 1 can of water chestnuts (approximately 8 ounces)
  • 1 bunch of green onions (tops included), cut in 1 inch slices
  • 1/2 pound button mushrooms, sliced
  • 3 bundles of dry rice noodles (~ 6 ounces total)
  • 1 pound of bean sprouts
  • 1 pound Extra firm tofu, cut into cubes
  • Several large handfuls of fresh spinach leaves
Sauce
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce (low sodium or “light” soy is fine)
  • 3 tablespoons dry white wine or mirin
Instructions
  1. Mix the sugar, soy sauce, and wine in a small cup, pitcher, or bowl. Set aside.
  2. Heat the electric skillet or large pan and add some vegetable oil to film the bottom of the pan. Add enough meat to fill half the pan. Sauté quickly until the meat no longer looks raw. Add the sauce and bring to a boil. Move the meat to one side of the pan and add the vegetables, tofu, and noodles, ensuring the noodles are in the liquid to soften them. Cook for 10 minutes or until done.
  3. Serve with rice, a green salad and a pickled vegetable for a complete meal. Serve tea at the end of the meal.
  4. Notes
  5. The easiest way to slice the meat thin is to freeze it for a while first so that it doesn’t move with the knife strokes. If you have a food processor, that is effective for slicing the slightly frozen blocks quickly. Just make sure that you cut the meat against the grain so that it will be tender. You can also buy the meat already sliced at Asian grocery stores or have your butcher do it, but it tends to be very expensive that way.
  6. You can use any vegetables that appeal to you and except for including the sauce, most ingredients are optional and to your taste. Spinach leaves wilt down to almost nothing very quickly, so don’t worry about putting in a lot even if you have to do it little by little because of the size of your pan.
  7. The rice noodles come in small bundles of about 2 ounces. They are the white crinkly ones you see fried in some Chinese dishes. In this recipe, they turn soft and glassy.