Napa Cabbage Salad With a Crunch

Total Time
20mins
Prep 15 mins
Cook 5 mins

A nice refreshing salad for the summer. I do not care for coleslaw but this salad is wonderful. It does not have the heavy mayo base. The dressing also works wonderfully on a tossed green salad or steamed veggies.

Ingredients Nutrition

Directions

  1. In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
  2. Remove from heat and refrigerate.
  3. In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
  4. In a large salad bowl, toss the noodle mixture and sliced cabbage together.
  5. Add dressing and sprinkle with the Almond Accents.

Reviews

(6)
Most Helpful

This is very similar to an asian-style oil/vinegar coleslaw recipe that I make often. We enjoyed this as a side dish to dinner. For the dressing, I only used 1/4 cup sugar and it was still very good. I also used a mixture of shredded cabbage & romaine, and added in chopped avocado.

Southern Bug March 19, 2010

We loved it! Including my kids! It made a huge batch and I knew there would be some leftover, but we gobbled it up. I made it 3 days ago and can't make it again soon enough. The toasted ramen noodles really set this apart. Very versitile too. I used what I had on hand: reg. vinegar and peanuts instead of almonds. Didn't ruin it!

Tracy3906 March 06, 2010

Good salad, I changed a few things. First I used fresh julianned ginger, mixed with the ramen noodles and ginger in a wok. I also used 1/4 cup of splenda in place of the sugar. Next time I will try using 1/3 cup splenda brown sugar to see how that works. I also added 1/3 cup almond slivers

Maeven6 January 12, 2010

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