My wife was having a friend over for lunch following a swim meet that they were both participating in on a Sunday. This Asian Salad was a great choice but specifically chosen because my wife’s friend is Vegan. The interesting thing about this Vegan experience is that I have been consciously thinking about a significant move towards vegetarianism. I have thought about this off and on but now I feel it is something that I want to do for how it makes me feel. I am not ready to go 100% of the way but I am planning on making many more meals vegetarian.
On this day, my lunch was this Asian Salad and my dinner was a Black Bean Burger. I can’t wait to share that post and recipe because it was so tasty. Back to my lunch. One of the coolest aspects of this Asian Salad was the toasted ramen noodles. They added such great texture to the salad. I also loved the dressing. The Asian vinaigrette is so tangy with the agave, soy sauce and rice wine vinegar. My wife’s favorite element of this dish is the edamame. That’s right – edamame.
One how to idea that I wish to share with this post is how to slice an avocado so it comes out as a dice. Little tricks like this make plating options and the general appearance of your dishes, so much nicer. To get a dice on an avocado, begin by slicing the avocado in half.
Next, the avocado is sliced lengthwise and finished with a width wise cut.
If your avocado is ripe, a spoon will insert in easily.
Finish by gently scooping out the avocado.
- 1 head green cabbage, sliced
- 1/2 head red cabbage, sliced
- 1 (3-ounce) package of ramen noodles, crumbled after baking
- 1 cup frozen and cooked edamame
- 1 avocado, peeled, pitted and diced
- 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced green onions (scallions)
- 3 -4 sweet peppers (red and yellow for color), sliced lengthwise
- Asian honey vinaigrette
- 2/3 cup vegetable oil
- 1/3 cup agave
- 1/3 cup rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon hot sesame oil
- pinch of salt and black pepper
- Begin by heating oven to 425 degrees. Spread the ramen noodles on a baking sheet.
- Bake for about 5 - 7 minutes.
- The noodles will become toasty. Mix once during cooking.
- Remove baking sheet, crumble the ramen noodles with your hands and set aside.
- Add all the vegetable ingredients together in a large bowl, and toss until combined.
- Toss the vinaigrette ingredients together and shake well. Dress immediately.
- Serve and enjoy!
Vegetables cut up.