Napa Cabbage Salad

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Serves 6

• 1 head cabbage

• 1 bunch minced green onions

• 1/3 cup butter

• 1 (3 ounce) package ramen noodles, broken

• 2 tablespoons sesame seeds

• 1 cup slivered almonds

• 1/4 cup cider vinegar

• 3/4 cup vegetable oil

• 1/2 cup white sugar

• 2 tablespoons soy sauce

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F.

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.



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