Napa Cabbage Salad

Ingredients

  • 1 head napa cabbage
  • 1 bunch minced green onions
  • ⅓ cup butter
  • 1 (3 ounce) package ramen noodles, broken
  • 2 tablespoons sesame seeds
  • 1 cup slivered almonds
  • ¼ cup cider vinegar
  • ¾ cup vegetable oil
  • ½ cup white sugar
  • 2 tablespoons soy sauce
  • Directions

  • Step 1

    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.

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  • Step 2

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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