Asian Cabbage Salad & Electric Lemonade Recipe
Crunchy Asian Cabbage Salad with Crispy Fish and Electric Lemonade
This Crunchy Asian Cabbage Salad with Crispy Fish and the Electric Lemonade is the perfect combination for lunch on a sunny, hot day. This dish will not only fulfill your hunger but would also make your body cool.
Let us now see how to make the salad and the lemonade.
Let’s start with preparing our Crunchy Asian Cabbage Salad first.
For the dressing-
- ¼ Cup apple cider vinegar
- ¾ cup Olive Oil
- ½ Cup White Sugar
- 2 Table-spoon Soy Sauce
- 1 T-spoon Ginger, Minced (optional)
For the Crunchies-
- 1/3 cup Butter
- 2 packets of Ramen Noodles, broken into smaller pieces but not fully pulverized.
- 1 cup sliced Almonds
- 2 Table-spoon Sesame Seeds
- 1, 19-ounce packet of Crunchy Breaded Fish Fillets
- 1 head Napa Cabbage, shredded
- 1 small bunch of Cilantro, chopped
- 1 small bunch of Green Onions, chopped
- 1-2 Jalapenos, seeded and sliced into strips
- 1 small cucumber, sliced
- 1-2 Cups of frozen Peas, thawed.
Preparation of the Crunchy Asian Cabbage Salad-:
Step 1-: Preheat you oven to 350 degrees Fahrenheit.
Step 2-: Get the peas out of the refrigerator so that they can thaw.
For the dressing-
Step 3-: Put a small pot/open pan for heating on high heat. In that, add the apple cider vinegar, olive oil, sugar, and soy sauce. Stir it well.
Step 4-: Once the mixture begins to boil, cook for more 30 seconds or until the sugar is completely dissolved.
Step 5-: After the sugar has dissolved, add the minced ginger and then remove the pot/pan from heat.
Step 6-: transfer this mixture to an airtight container and store it in the refrigerator unit it cools down.
For the Crunchies-
Step 7-: In the same pot in which the dressing was prepared, melt the butter.
Step 8-: Take the packet of the ramen noodles and BEFORE you open it, break the ramen noodles using your hands. Don’t crush it, we just want the chunks and not the powder
Step 9-: Now, add the dry a ramen noodles, sesame seed, and almonds into the pot with the melted butter. Stir well.
Step 10-: On a baking sheet, spread out the mixture into one layer. You can also line the pan with foil for easy cleanup.
Step 11-: Bake the ramen noodles and the almonds for over 5 minutes. Using a spatula, stir the pan in mid-way. Bakr for another 2-3 minutes. And then again, stir the pan. Continue this process till the noodles and the almonds are slightly toasted and light brown.
Step 12-: Transfer the noodles in a medium sized bowl and set aside for use, later.
Step 13-: Turn the oven up to 400 degrees Fahrenheit.
Step 14-: In a baking sheet, spread the frozen fish fillets in a single layer.
Step 15-: Bake the fish for about 12 minutes one side and then change the side and cook for another 10-12 minutes.
For the Salad-
Step 16-: Shred the cabbage into thin strips.
Step 17-: Chop the cilantro, green onions, jalapenos, and the cucumber.
Step 18-: In a large bowl, combine the cabbage, cilantro, green onions, jalapenos, cucumber, and the thawed peas. Mix it properly.
Step 19-: Now, in the salad, toss the ramen noodles and the almonds.
Step 20-: Add the dressing to the salad and toss it well.
Step 21-: Finally, top the salad with the fish.
Your Crunchy Asian Cabbage Salad is ready!
Now let us see how to prepare the Electric Lemonade.
How to make electric lemonade?
- ¼ cup Monk Fruit
- 2 Table-spoon lemon juice
- 1 cup water
- 52 ounces of cold Lemonade
- 1 ½ cups vodka
- ½ cup blue Curaçao
- Lemon slices , for garnishing
Step 1-: In a cup or a jar, add the monk fruit, lemon juice and water. Combine it well. Set aside for use, later.
Step 2-: In a pitcher, mix the lemonade, vodka and the blue Curaçao.
Step 3-: Add 2 Table-spoons (or as per need) of the already prepared syrup to the mixture. Stir well.
The Electric Lemonade is now ready to serve!
The combination of the Crunchy Asian Cabbage Salad and the Electric Lemonade is next level and would add more taste to your lunch.
I hope you loved this recipe. Please share your feedback in the comments section.