I had a ton of Napa cabbage left over from the Asian dumplings I made earlier this week. So I went searching for a recipe to use up some of it. I still have a ton left so I think I might make a different salad tomorrow with it. I just really hate to waste food. The verdict: this salad was really good. I honestly didn't know how it would turn out, but I was pleasantly surprised. It would go along really well with an Asian dish, but I ate it on its own. Oh, and I used the serving size calculator and only made 1 serving since I knew Jon wouldn't eat it!
Napa Cabbage Salad
Adapted from allrecipes.com
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds (Omitted since I didn't have any)
1 cup slivered almonds (I just chopped up some regular almonds with my Pampered Chef chopper)
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 (175 degrees C).
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.
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. Pin It