One of my favorite summer meals is a layered taco salad, with layers of yummy goodness, combined with crumbled cornbread or tortillas and a delicious dressing. Since it’s a treat to be able to get dinner on the table in the summer with as little cooking as possible, and it’s an even bigger treat when you can prepare dinner ahead of time so as to maximize your time outside in the afternoon, I present a creation that accomplishes both.
I took my family’s love of layered salad and combined it with our love of Asian flavors. This recipe uses a simple, two ingredient dressing and layers it on lots of great Asian ingredients, which can be swamped and exchanged to your heart’s content. Try your own version of this salad, it’s sure to earn a place in your summer meal repertoire.
Layered Asian Salad
4-6 cups shredded napa cabbage
2/3 cup Newman’s Own Soy Ginger Dressing (or other similar dressing, such as Annie’s)
1/3 cup creamy peanut butter
4-5 ounces ramen noodles, crumbled
4 ounce can, diced water chestnuts
1 cup shredded carrots
1 medium red pepper, diced
½ cup diced red onion
1 small can drained mandarin oranges
Optional: add cooked chicken, shrimp or tofu with cabbage to make a main dish
Place the shredded cabbage in a large bowl.
In a small bowl, mix the dressing and peanut butter until combined well. Pour 2/3 over the shredded cabbage, stirring to mix well.
Add the ramen noodles to the remaining 1/3 dressing and mix well to fully coat the noodles.
In a clear glass bowl, layer half the napa cabbage. Top with half the noodles, followed by half the water chestnuts, carrots, red pepper, red onion and oranges.
Repeat, topping with oranges in a circular pattern.
To serve, scoop down to get each layer, to get each item.
Serves 6 as a side, 4 as a main dish.
SPC
SPC