Napa Cabbage Coleslaw for Non-Slaw Lovers
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Slaw
- 1 head napa cabbage
- 1 bunch minced green onion
- 1⁄3 cup butter
- 1 (3 ounce) package ramen noodles (uncooked, seasoning packet discarded)
- 2 tablespoons sesame seeds
- 1 cup slivered almonds
-
Dressing
- 1⁄4 cup cider vinegar
- 3⁄4 cup vegetable oil
- 1⁄2 cup white sugar
- 2 tablespoons soy sauce
directions
- 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°F.
- Break up the ramen noodles.
- Melt the butter in a pan over medium heat; add the ramen noodles, almonds and sesame seeds and mix together until coated with the butter.
- Spoon the crunchies mixture onto a baking sheet and bake at 350°F, turning often to avoid burning. Remove from oven when browned.
- Make dressing: In a small saucepan, heat vinegar, oil, sugar and soy sauce.
- Bring the mixture to a boil and let boil for 1 minute, stirring constantly. Remove pan from heat and let cool.
- Immediately before serving, combine the dressing, crunchies and cabbage mixture and serve immediately.
- Do not mix together ahead of time or the crunchies will get soggy.
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Reviews
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This is a good base recipe. I change a few things however... instead of throwing out the seasoning packet, I used about half of it while browning the nuts and noodles and used the other half in the dressing. I did reduce the amount of oil in the dressing. I also added chopped red peppers and mandarin oranges. This is very good with some cooked chicken also.<br/>Thanks for a great starting point.
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This is a diamond with a few rough edges! It can be much simpler even than written, and come out better. 1 -- You can finely shred with a knife, so don't think you have to pull out the food processor. 2 -- I skipped the ramen noodles. Just let the nuts and seeds shine! 3 -- Cut the butter way down. Just 1-1/2 Tbl. is plenty to cook the slivered almonds and seeds -- which you can do in the pan if you stir attentively for a few minutes. No need to transfer to oven. Salt lightly ...HEAVENLY ...the key to the recipe! 4 -- IMHO, the dressing doesn't work without a little mayo -- why not trade out almost all the oil for mayo? And I used much less sugar, double the soy sauce. With all those changes: a major success!! I served with about 1/2 cup marinated steak pieces on top, to make the salad the main event.
Tweaks
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This is a good base recipe. I change a few things however... instead of throwing out the seasoning packet, I used about half of it while browning the nuts and noodles and used the other half in the dressing. I did reduce the amount of oil in the dressing. I also added chopped red peppers and mandarin oranges. This is very good with some cooked chicken also.<br/>Thanks for a great starting point.
RECIPE SUBMITTED BY
jaynine
United States