Crunchy Asian Salad
Red Cabbage, sliced (1 pc) ‡
Romaine Lettuce, sliced ‡
Red Bell Peppers, chopped (2-3 pcs) ‡
Spring onions, chopped (bunch) ‡
Ramen Noodles, crumbled
Almonds, slivered (1/2 cup)
Sesame Seeds, (1/3 cup)
Grass Fed Butter, (4 tbsp) ‡
Olive Oil, (1 cup)
Apple Cider Vinegar (1/3 cup) ‡
Granulated Jaggery (2/3 cup) ‡
Salt (1 tsp)
Black Pepper, ground (1 tsp)
Garlic, chopped (2-3 cloves) ‡
‡: available in Tall Tree Organic Subscription
Place all the prepared veggies in a large bowl and mix together thoroughly.
For the crunchy portion of the salad melt butter in a large skillet over medium heat and crumbled ramen noodles and stir and post 2 minutes add almonds keeping care not to burn them and toss till golden brown adding the sesame seeds right at the end. Remove from the heat and cool mixture.
For the dressing whisk together the olive oil, apple cider vinegar, granulated jaggery, salt, pepper and garlic.
Mix the salad veggies, crunchies and the dressing together thoroughly and serve.
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