Monday, August 22, 2011

Vegan for a Day: Crunchy Asian Sesame Noodle Salad

Hello friends! It's a sad, sad Monday here, even though it's beautiful outside. Q is at work, and I'm here working up a storm. There are no beach smells, no kiddos running around, no family laughing.  Just back to our regular routine.  Of course, sleeping (the whole way through the night) in our own beds was heavenly.

Q's family has a cool tradition at the beach: each family takes a turn cooking a meal one night of the week (we order in/do our own thing on the couple of other nights).  The girls and Q were totally on board with making a totally vegan meal--as long as it included the VegNews mac and cheese I posted a few weeks back.  But I also made a massaged kale salad and this delicious, easy Asian noodle salad.  My mom makes it all the time, but I just veganized her version.  With the cabbage, sesame seeds, and almonds, I could definitely eat this as a meal, but you might just make it as a side dish with some marinated tofu or even another salad.

 Crunchy Asian Sesame Noodle Salad


1 large package (1 lb.) cole slaw mix  (or 1 large head of cabbage, shredded)
8 green onions, sliced
1/2 cup toasted sesame seeds
1/2 cup slivered almonds
2 packages Oriental Flavor* Ramen Noodles (only noodles--seasonings will be used for dressing!)

*Any of the noodles work, but the flavor packets are used for the dressing, and the oriental flavor happens to be vegan. My mom uses the chicken flavor in hers.  Also, beware of some of the organic ramen noodles if you're keeping it vegan--I checked their oriental version and it contained milk!

3/4 c. vegetable oil
1/4 c. toasted sesame oil 
3 Tbsp. rice vinegar
4 tbsp. sugar 
2 Ramen noodles Oriental flavoring packets

1. In large bowl, combine cabbage, onions, sesame and almonds. Break up noodles and set aside to be added later.
2. In a blender or jar, combine oil, vinegar, sugar, and seasoning packets from noodles. Blend/shake well and refrigerate 1 hour (if possible...but if you must use immediately, like I did, it's still delicious!)
3. To serve, our dressing over salad mixture and toss well.  Add crunched up noodles on top, and mix again gently, just so they get a little coated with some dressing, but not soggy.

So there it is: your easy, yummy Meatless Monday meal!  Or do you have something else planned?  Share/link in the comments!

Bon Appetit,


Cara said...

Can't wait to try this one! Last week I used the fried eggplant recipe (with zucchini) and it turned out great!

Cara said...

Can't wait to try this one! Last week I used the fried eggplant recipe (with zucchini) and it turned out great!