Tangy and Light Asian Salad - ?

Tangy and Light Asian Salad

I have not tried this recipe yet but I found it in Marie’s recipe collection. It looks to be pretty good so I am including it for the time being. I will test it. Note that the ingredient Daikon in the recipe is an oriental type of large white long radish that you can find in your supermarket. If not, change supermarkets.


1 recipe of Sweet and Tangy Salad Dressing (see below)

14 cups torn or chopped romaine lettuce

8 green onions (scallions) sliced fine

2 cups of finely chopped cooked chicken or turkey breast

1 small Daikon, peeled, halved lengthwise and thinly sliced, or, 1 cup sliced radishes

3 tbsp. of butter

2, 3-oz packages of chicken or oriental flavor ramen noodles

1 cup of chopped peanuts


Preheat oven to 350ºF.

Prepare the Sweet and Tangy Salad Dressing (recipe below) and cool it to room temperature.

In a 4 or 5 quart salad bowl combine the lettuce, onions, chicken, and Daikon/radish slices. Cover the bowl with plastic wrap and refrigerate the mixture until serving time.

Put the butter into a 13"x 9"x2" ovenproof glass baking dish. Place the dish into the oven for 1 to 2 minutes or until the butter is melted.

Break the ramen noodles into small pieces. You will have used one of the included seasoning packs when you made the salad dressing. Discard the other pack.

Stir the noodles and the chopped peanuts into the hot butter. Bake about 15 minutes or until crisp and slightly browned, stirring once. Remove the baking dish from the oven and cool the mixture to room temperature.

Sprinkle the noodle and peanut mixture over the lettuce mixture and drizzle with all of the salad dressing. Toss well to combine the ingredients and serve immediately.

Below is the recipe for the Sweet and Tangy Salad Dressing:

In a small saucepan combine 1/3 cup sugar, ¼ cup sesame oil, ¼ cup cider vinegar, 2 tbsp. of soy sauce and 1 seasoning packet from the Ramen Noodles. Bring to a boil, reduce the heat to very low and simmer uncovered for one minute. Cool to room temperature. Whisk the dressing immediately before adding it to the salad.