Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
The contest was first presented in May. To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, Sept. 11.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Aug. 20.
Asian Ramen Noodle Salad
Provided by Lepp Farm Market
Salad ingredients:
4 cups cabbage, shredded (I love Napa cabbage but plain cabbage works as well)
1-2 carrots, shredded (can substitute one 16 oz. bag coleslaw mix or broccoli coleslaw mix for cabbage and carrots)
2 pkgs. (3 oz) ramen noodles, roughly crumbled (discard seasoning mix)
1 cup edamame beans, shelled and cooked
1/2 cup almonds, thinly sliced (blanched or unblanched)
1/4 cup sunflower seeds, roasted and salted
1/2 cup green onions, thinly sliced
1 avocado, diced (if you’re going to enjoy leftovers, omit avocado)
1 mango, peeled and diced (optional, for extra sweetness)
Asian honey vinaigrette:
1/4 cup honey
1/3 cup rice wine vinegar
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp ginger, grated fresh or more (if you love ginger)
1/2 to 1 tsp Sriracha (optional)
2/3 cup vegetable oil (I like grapeseed for its neutral flavour)
pepper and salt, to taste
Instructions:
To make vinaigrette, mix all ingredients except oil in a bowl, then, whisking continuously, slowly drizzle in oil until all the oil has been added and the dressing is mixed. Add salt and pepper to taste.
Preheat oven to 425 degrees and spread the crumbled Ramen noodles and sliced almonds on a cookie sheet and stir to combine.
Bake about 5-8 minutes, or until slightly golden and toasted, stirring once in between. Watch carefully as they can burn very quickly, and then you’ve got to toss them and start all over.
Add all ingredients, including vinaigrette, in a large bowl and stir to combine. Serve immediately, or can be covered and refrigerated for up to 2 or 3 days. This salad is best eaten the day it’s made, as the noodles will lose their crunch the longer it sits.
For even more helpful tips on this recipe, go to leppfarmmarket.com/recipes
