| NAPA CABBAGE SALAD |
Recipe adapted from www.allrecipes.com
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles,
broken
2 tablespoons sesame seeds 1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Combine dressing, crunchies, and cabbage immediately before serving.
Serve right away or the crunchies will get soggy.
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles,
broken
2 tablespoons sesame seeds 1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Combine dressing, crunchies, and cabbage immediately before serving.
Serve right away or the crunchies will get soggy.
