Fresh and Zesty Recipes

Asian Veggie Salad

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Asian Veggie Salad

ingredients

  • 2 (3 ounce) packages ramen noodles, crushed
  • 1 cup blanched slivered almonds
  • 2 teaspoons sesame seeds
  • ½ cup butter, melted
  • ¾ cup vegetable oil
  • ¼ cup distilled white vinegar
  • ½ cup white sugar
  • 2 tablespoons soy sauce
  • 1 cup fresh broccoli florets
  • 1 cup fresh snow peas
  • 1 head Napa cabbage, shredded
  • 1 bunch green onions, chopped
  • 1 box Azteca® salad shells, prepared per package directions

Directions

Cook
10m

Servings
4

In a medium skillet over low heat, melt butter; brown ramen noodles, almonds, and sesame seeds. Cool

In a medium saucepan bring vegetable oil, sugar, and vinegar to a boil for 2 minutes; add broccoli and snow peas continue cooking 1-2 minutes.

In a large bowl, combine cabbage and green onions; add the noodle and soy sauce mixtures, toss to coat.

Serve in prepared Azteca® salad shells.