Napa Cabbage Salad
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
INGRIDIENT
DIRECTION
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.
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.
NUTRITION FACT
Per Serving: 632 calories; protein 9.2g; carbohydrates 39.8g; fat 51.3g; cholesterol 27.1mg; sodium 652.5mg.
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