You Asked for It: Dress up your salads with ramen noodles
By ANNE LONG
Interesting salad recipes are always in demand. Unusual salads are welcome additions to family or company meals and for covered-dish dinners.
The salads today combine shredded cabbage with crushed ramen noodles, almonds and a variety of seeds. The dressings are sweet and sour, using the seasoning packets included in the ramen noodle package along with other ingredients. There are many variations, and we will share a few of them with you.
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For: Jean Powell of St. Petersburg and Gerry Johnson of Pinellas Park.
From: Carole DellaPenna of Spring Hill.
Recipe: Sumi Salad. Carole wrote a food column when she lived in California in the 1980s, and this salad was popular there. The recipe was often requested when she moved to Pennsylvania, and now she brings it to Florida and sends it to us. Sumi salad does not use vinegar.
In large bowl, crush noodles and add sunflower seeds and sliced almonds.
Dressing: To the two envelopes of seasoning add salad oil and sugar. Mix well and add to nut mixture.
Core the head of cabbage and chop in food processor. Add to nut mixture. Mix well. Refrigerate one hour. Excellent the next day.
Carole adds a grated zucchini to her salad. At holiday time she uses half red cabbage and half green cabbage for a color variation.
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From: Martha Singelman of Holiday.
Recipe: Oriental Salad. Martha's recipe uses lemon juice for tartness and honey for the sweet flavor.
In large bowl, combine raw noodles, shredded cabbage, chopped onions, sesame seeds and slivered almonds.
For dressing, mix oil, honey and lemon juice. Add seasoning from packet and mix well. Add to salad and toss well.
For variation, add shredded carrots, chopped broccoli or roasted (or raw) sunflower seeds.
To liven up salad the next day, add more crushed ramen noodles.
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From: Janet Tullis of Tierra Verde.
Recipe: Janet's Cabbage Salad. The addition of cooked chicken makes this a one-dish meal. The use of tarragon or rice vinegar and soy sauce in the dressing adds interesting flavor to the salad.
Janet's Cabbage Salad
In large bowl, combine first six ingredients. Combine dressing ingredients in small bowl and add to cabbage mixture; toss well. Refrigerate overnight.
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From: Lois Kaiser of Hudson.
Recipe: Ramen Cabbage Salad. Jean begins by using packaged cole-slaw mix for her salad. That shortens the preparation time.
Ramen Cabbage Salad
In large bowl, combine cole-slaw mix, onions and dressing. Just before serving, add almonds, sunflower seeds and crumbled ramen noodles.
Lois adds chopped red and green bell peppers for color.
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From: Connie Walworth of Clearwater.
Recipe: Broccoli Slaw. Cabbage is not the only vegetable that can be used to make slaw. Try broccoli slaw for taste and color variety.
Saute noodles, sesame seeds and almonds in a little margarine. Set aside. Put slaw into mixing bowl. Slice onions over the slaw and top with noodle mixture. When ready to serve, add dressing and toss.
Many years ago Doe Seals of St. Petersburg had a recipe for Cincinnati Chili and Empress Chili, both Cincinnati traditions. The recipes were lost in a move, and Doe can't begin to make these favorite dishes without the recipes. Help!
Jane Chatterton of Clearwater writes that her mother made a butterless, eggless, milkless cake in the 1930s, but Jane has lost the recipe.
Do you have it in your files?
Robert Richardson of Clearwater has enjoyed she-crab soup at Frenchy's Restaurant on Clearwater Beach and thinks it is great. Robert would like to try his hand at making it if only he had the right recipe.
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