CRUNCHY ASIAN RAMEN NOODLE SALAD

From:  http://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/

INGREDIENTS:

SALAD INGREDIENTS:

1 Chinese cabbage head
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 head red cabbage
1 red pepper diced small
3-4 carrots peeled and diced
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE
3 tablespoons olive oil
1 tablespoons honey
1 tablespoons rice wine vinegar
1/2 teaspoons soy sauce
1/8 teaspoon sesame oil
pinch of salt and black pepper
DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

Tabbouleh

From:  http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html
Prep time: 30 min
Servings: 8

Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Pour the water, oil, lemon juice, and pepper into a pan and bring just to a boil.  Remove from heat, and add bulghur wheat.  Cover and let sit for 1 hour.

Meanwhile, chop the scallions, parsley, cucumber, and tomatoes.  Put all of these items into a large bowl.  When the bulghur wheat is done add to bowl.  Mix.  Serve or cover and refrigerate.  The flavor will improve if it sits for a few hours.