Napa Cabbage Salad
Sep 19th, 2009 by admin
NAPA CABBAGE SALAD
This salad is so delicious, the recipe must have gone around the world several times, but anyone who has not tried it is in for a treat. It is especially practical for transporting to picnics. Just keep the sliced vegetables chilled, and carry the dressing in a tightly sealed container. Leftovers do not stay crisp, so mix the ingredients just before serving.
Makes 6 large servings or up to 15 smaller side salads
1 small Napa cabbage
1 bunch green onions, sliced
2 tablespoons butter
1 cup sliced almonds
6 oz. sunflower seeds or 3 tablespoons sesame seeds
1 package ramen noodles, broken (discard flavor packet)
1/4 cup apple cider vinegar or rice vinegar
1/4 cup sugar
1/2 cup vegetable oil
1/2 teaspoon salt or 1 tablespoon soy sauce
Quarter the cabbage lengthwise, and finely slice the sections crosswise. Combine the sliced cabbage with the green onions in a large bowl; cover and refrigerate until ready to use.
Melt the butter in a large skillet and brown the nuts, seeds and noodles until they are lightly toasted, stirring often to prevent over-browning.
In a small saucepan, bring the vinegar, sugar, oil and salt to a boil and boil for one minute. Remove from heat and cool to room temperature.
Just before serving add the dressing to the cabbage, and toss with the crunchies.