Prep 15 mins
Cook 0 mins
This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.
- Dressing: combine ingredients and shake well.
- Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
- Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
- Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
- Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
- Just before serving, add noodle mixture and dressing to cabbage and toss together.
Excellent. My husband raved over this. We will have it again. We had it with Delectable Spicy, Sweet and Salty Tofu!. I don't use butter, so I cooked the noodles in a few tablespoons of olive oil with 1/2 cup water. They did not brown much before sticking to the pan (because of the water) and annoying me. I will decrease the amount of dressing next time, too. I think it did not need so much oil in particular. Thanks!
If I could give this 6 stars, I would! This was a very different salad than I'm used to and it was truly delicious. I loved the combination of the dressing with the toasted sesame seeds. You can make this ahead of time and just assemble it before serving. Thanks for a great recipe Tim :)
Thanks so much for a wonderful, wonderful recipe. I did alter it to try to recreate a recipe I lost and for dietary restrictions, but I know it would have been fantastic just as you've written it. The changes I made are to substitute coleslaw mix for the napa cabbage, use less butter, and sunflower seeds instead of sesame seeds. Also, I reduced the sugar to 1/2 cup and omitted the soy. Thanks for a great recipe.