Napa Cabbage Salad

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Registered: 12-31-1969
Napa Cabbage Salad
Sat, 08-11-2012 - 3:38am


 napa cabbage salad.png








 1 head Napa cabbage

 1 bunch minced green onions

 1/3 cup butter

 1 (3 ounce) package chicken 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



  1. 1.       Finely shred the head of cabbage; do not chop.
  2. 2.       Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  3. 3.       Preheat oven to 350 degrees F (175 degrees C).
  4. 4.       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 (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
  5. 5.       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.
  6. 6.       Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.