Sumi Salad
1-2 tbsp canola oil
1/4 cup sesame seeds
1/2 cup slivered almonds
2 pkgs. Ramen oriental noodles, broken (do not use seasoning in package)
8 scallions, finely sliced
1/2 head green cabbage (med. size), grated
1/2 head red cabbage (med. size), grated
1 carrot - large grated or finely julienne
DRESSING:
1/4 cup sugar
1 tsp. black pepper
1 tsp. salt
1/2 cup canola oil
7 tbsp. rice vinegar or apple cider - increase or decrease to taste
In a large bowl, shred green and red cabbage, grate or Julienne carrot and slice onions finely, set aside. Heat 1-2 tbsp canola oil and toast sesame seeds, almonds and noodles and add to cabbage mixture. Put aside a little of the sesame and almonds after they've been toasted. Mix well. Blend dressing by whisking for 1 minute. Pour over salad. Chill for two hours. Before serving, top with a few more almond slivers and a few sesame seeds. Mixture keeps for several days. Serves many.
