Napa Cabbage Salad

Submitted by Beth.B

"Easy to make. The flavors are so good together."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 10-12

ingredients

• 1 medium napa cabbage
• 1 bunch green onion, chopped
• 4 tablespoons butter or 4 tablespoons margarine
• 2 (3 ounce) packages ramen noodles
• 2 1⁄2 ounces sliced almonds
• 4 tablespoons sesame seeds
• 1⁄4 cup white wine vinegar
• 3⁄4 cup canola oil
• 2 tablespoons soy sauce
• 1⁄2 cup sugar

directions

1. Thinly slice cabbage. Add onions.Mix together in large bowl.
2. Melt margarine and brown noodles. Be sure to break noodles into small pieces and do not use packaged noodle seasoning.
3. When noodles are golden brown, add almonds and sesame seed, finish browning, watching carefully. Remove and set aside.
4. Combine remaining ingredients and boil for 1 minute. Let cool. Stir dressing well.
5. Toss with salad greens and noodle mixture 15 to 30 minutes before serving.

Reviews

[TrySumthinNew]

Yummy! Followed recipe as written except didn't have green onions, so I just omitted them. A bit too much oil and butter. Next time I'll probably brown noodles in 1 or 2 tbsp of oil, and use 1/2 or 1/3 cup oil, or just more cabbage.

 

[Krista Roes]

This has always been one of my favorite salads. Thank you so much for putting it up.

 

[Chef Suz]

This is the easiest salad and what a hit! My diabetic mother substitutes Splenda for the sugar, and says it's just perfect . (I don't use any sugar substitutes, so I can tell a difference). I usually cook for one, and have found that if I keep the dressing and crunchies separate from the greens, the salad lasts longer, and it's sure good enough to eat every day.

 

[Susie R.]

I've made this for years now and it's always a favorite. There's always some left, so we try to drain off the dressing and keep it for the next day. It's soggier but still good enough to eat!

 

[Recipe Junkie]

We had this recently and it's wonderful! Thanks for posting. Tasty and refreshing.