by Maria Geraci

As I write this post, I have a confession to make. I’m all blogged out. That’s because in less than 2 weeks my new release A Girl Like You comes out and I’m going on a huge blog tour, which means I’ve been writing blog posts galore. So in the interest of keeping it fresh, I decided to share my most favorite recipe with Stiletto Gang readers.

Now, lest you think you are getting cheated here, let me tell you whenever I make my Asian Salad I get stampeded for the recipe. Seriously. It’s the best. And now it’s yours to try. Plus, it’s easy!

ASIAN SALAD

1-2 heads of Nappa Cabbage, finely chopped. Combine with 1 bunch of green onions, also finely chopped. Place in a large container. Cover and refrigerate.

Melt 1/2 stick butter in a large frying pan over medium heat.  Take 2 packages of Ramen noodles (any flavor). While package is still sealed take a rolling pin and smash
the ramen noodles, crushing them into bite sized pieces. Discard
seasoning packet and add smashed ramen noodles into the frying pan. Add 1 bag slivered almonds, plus one small jar of sesame seeds.
Saute noodles, almonds and seeds until lightly browned (about 15
minutes). Let cool, then place in a sealed container and refrigerate.

Dressing: 1 cup canola oil, 1/2 cup plain rice vinegar, 1/4 cup soy sauce plus 1/4 cup sugar. Mix well and refrigerate.

Let the cabbage mixture, noodle mixture and dressing all cool for at
least 2-4 hours or overnight. When ready to serve, add the noodle
mixture into the cabbage and toss with dressing (I usually only use
about 1/2- 3/4 of the dressing) and serve immediately.