Recipe Background
Napa Cabbage Salad brings a tangy, Asian-fusion twist to classic coleslaw! A great big bowl is filled with fresh Napa cabbage and crisp green onions and tossed in a sweet and salty dressing that you could almost drink! The most exciting part is the buttery ramen-noodle-sesame-seed-almond-sliver mix that is sprinkled on top and creates the perfect amount of crunch. Bite after bite, Napa Cabbage Salad will become your new favorite fresh dish!
Napa Cabbage Salad brings a tangy, Asian-fusion twist to classic coleslaw! A great big bowl is filled with fresh Napa cabbage and crisp green onions and tossed in a sweet and salty dressing that you could almost drink! The most exciting part is the buttery ramen-noodle-sesame-seed-almond-sliver mix that is sprinkled on top and creates the perfect amount of crunch. Bite after bite, Napa Cabbage Salad will become your new favorite fresh dish!
Ingredients
- 1 bunch of green onions minced
- 1 head napa cabbage finely shredded
- 1/3 cup butter
- 1 (3-ounce) package of ramen noodles broken
- 2 tablespoons sesame seeds
- 1 cup almonds slivered
- 1/4 cup cider vinegar
- 3/4 cup vegetable oil
- 1/2 cup white sugar
- 2 tablespoons soy sauce
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the green onions and the cabbage.
- Cover and refrigerate until ready to serve.
- In a saucepan, melt the butter.
- Mix the ramen noodles pieces, sesame seeds, and almonds into the melted butter.
- Spoon the noodle mixture onto a baking sheet and bake until they are browned, turning often to ensure they do not burn.
- In a small saucepan, heat the vinegar, vegetable oil, sugar, and soy sauce.
- Bring the vinegar mixture to a boil and let boil for 1 minute.
- Transfer the saucepan away from the heat. Let it cool.
- In the large bowl filled with green onions and cabbage, combine the crunchy ramen noodle pieces and the dressing.
- Serve immediately.
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