By Noreen Doll.
Sumi Salad is good anytime, but particularly in the summer when it is hot and you don’t feel like fussing in the kitchen.
It has protein, carbohydrates and vegetables, so it’s a balanced dish. And it’s easy to make.
Ingredients.
Dressing:
1/4 Cup White Sugar
1 Teaspoon Black Pepper
1 Teaspoon Salt
1/2 Cup Rice Vinegar
3/4 Cup Vegetable Oil
Salad:
2 packages Ramen Noodles (without flavor packets)
1/2 Cup Almonds, Slivered and Toasted
3 Chicken Breast Halves, cooked and shredded
1 Small Green Cabbage, finely chopped
1 Bunch Green Onions, thinly sliced
! Cup Matchstick or Shredded Carrots
How to Make Sumi Salad.
1. Make the dressing 4 to 24 hours ahead, stirring occasionally.
Crush both packages of ramen noodles and put them in a small bowl.
Add the rest of the dressing ingredients and mix well. Marinate 4 hours or more.
2. Prepare the salad.
Put the salad ingredients in a large bowl.
Add the noodle / dressing mixture and combine.
Yum!
Tips.
Due to a family nut allergy, we don’t use the slivered almonds. But I have eaten the salad with them, and it’s delicious.
Instead of nuts, we top an individual serving of salad with a tablespoon or two of wheat germ. It adds a nice flavor and crunch.
Noreen Doll
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