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A cold noodle salad tossed with crispy veggies and dressed in a light, sweet and sour sesame dressing.
Cook the ramen noodles in boiling water for 2-3 minutes, or until they just become tender. Drain the noodles when cooked, and rinse immediately with cold water. Toss the noodles with the cooking oil, and a dash of salt and pepper.
Put a second pot of water on, and bring it to a boil. Add 1/2 teaspoon of salt and the shredded cabbage. Boil the cabbage for exactly 1 minute, then add the carrots. Boil for 1 more minute, then drain. Rinse immeditely with cold water.
In a small bowl, whisk together the ponzu, vinegar, mirin, sesame oil, ginger, hot chili paste, jam/juice, and garlic. Combine the dressing and noodles, scallions, and sesame seeds in a large bowl, and toss them gently.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!