Japanese Salad
Ingredients For Salad:
2 Tbsp. oil
2 bunches green onions
1 pkg. slivered almonds
1 head of cabbage
¼ C. sesame seeds
1 pkg. Top Ramen
Ingredients For Dressing:
¼ C. sugar
1 tsp. salt
¾ C. oil
6 Tbsp. rice vinegar (it’s white)
Brown almonds in oil. Set aside on dry paper towels; pat dry. Mix remaining salad ingredients, except for sesame seeds, together in large bowl. Slice onions and cabbage real thin. Break Ramen into very small pieces into salad. Add almonds, sesame seeds, and dressing, refrigerate.
Rujak Kangkung (Indonesian Salad)
Ingredients:
1 tsp. tamarind or lemon
1 cucumber, cut lengthwise
Water convolvulus
¾ C. boiled water
1 tsp. Trassie/prawn paste
6 ox. Deep-fried and sliced tofu
½ C. peanut butter
5 Birds Eye chilies
Preparation:
Grind prawn paste, Birds Eye chilies, tamarind, and water by using mortar and pestle. Add peanut butter. Add cucumber, water convolvulus, and tofu to the sauce and mix well.
For a less spicy hot taste, only use the skin of the chilies. Discard the seedy insides of it.
