Time 25m Yield 12 Number Of Ingredients 11 Steps:
Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Number Of Ingredients 8 Steps:
In a large bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil. Toss cabbage with dressing and serve garnished with sesame seeds.
Time 10m Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
Put first 7 ingredients into large bowl. Toss. Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well. Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.
Time 15m Yield 6 serving(s) Number Of Ingredients 18 Steps:
Mix all dressing ingredients together in shakable jar best if refrigerated overnight or until cold. Toss salad with dressing and add dry noodles to top of salad. Serve immediately.
Yield 1 batch Number Of Ingredients 12 Steps:
Mix together dressing ingredients. Saute sesame seed, almonds and noodles in 2 tablespoons oil until brown. Drain. Mix together the rest of ingredients. Add dressing and let stand overnight.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Wash and trim the vegetables. Shred the cabbage and cut the carrots into fine julienne strips. Cut the green beans diagonally into thin strips. Parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. Parboil the carrots and the green beans separately in the same way, then rinse and pat dry. Lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. Cream in the tofu and mirin and season to taste with a little salt. Just before serving, fold the vegetables into the dressing. Serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.
