Napa Cabbage Salad
Ingredients:
- 1 head napa cabbage
- 1 bunch minced green onions
- ⅓ cup butter
- 1 (3 ounce) package ramen noodles, broken
- 1 cup slivered almonds
- 2 tablespoons sesame seeds
- ¾ cup vegetable oil
- ½ cup white sugar
- ¼ cup cider vinegar
- 2 tablespoons soy sauce
Directions:
-
Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 350 degrees F (175 degrees C).
-
Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
- Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
Napa Cabbage Salad
Ingredients:
- 1 head Napa cabbage, thinly shredded
- 1 carrot, grated
- 3 green onions, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ cup sliced almonds, toasted
- 1 tablespoon sesame seeds, toasted
For the Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the shredded Napa cabbage, grated carrot, sliced green onions, and red bell pepper.
- In a dry skillet over medium heat, toast the sliced almonds and sesame seeds separately until golden brown and fragrant. Keep an eye on them as they can burn quickly. Set aside to cool.
- In a small bowl, whisk together the rice vinegar, soy sauce, honey or sugar, sesame oil, minced garlic, grated ginger, salt, and pepper to create the dressing.
- Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.
- Sprinkle the toasted almonds and sesame seeds over the salad just before serving to maintain their crunch.
