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Parve
Medium
0 Servings
Allergens 
No Allergens specified
1 Hour
Diets
No Diets specified
whisk issue 521
Marinade
3/4 cup oil
1/2 cup vinegar
1/2 cup sugar
1/4 cup soy sauce
1 teaspoon salt
salad
1 purple onion, thinly sliced
8 ounces mushrooms, sliced
1 yellow pepper, thinly sliced
2 cups cherry tomatoes, halved
1 (2.8 ounce) bag ramen noodles
1/3 cup slivered almonds
1/4 cup sesame seeds
1 package shredded romaine lettuce
1 head purple cabbage, sliced in wide strips
1/2 cup Parmesan cheese, grated
1. combine oil, vinegar, sugar, soy sauce and salt in a large ziploc bag. Add onions, mushrooms, peppers and cherry tomatoes. Marinate at least an hour or overnight.
2. preheat oven to 375• F
3. Soak ramen noodles in hot water to soften a bit so you can pull them apart. pat dry with a paper towel. Spread noodles, almonds and sesame seeds on a lined baking sheet. toast for 10 minutes, or until golden brown.
4. To assemble, add lettuce and cabbage to a large bowl. Add marinated vegetables with enough of the marinade to coat salad. Sprinkle with parmesan and top with ramen crunch.
Directions
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