Napa cabbage salad recipe How to prepare
Napa Cabbage Salad
INGREDIENTS (Nutrition)
• 1 head napa 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
1. 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.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.
5. Combine dressing, crunchies, and cabbage immediately before serving.
Serve right away or the crunchies will get soggy.
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