This is a yummy, crunchy napa cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Ingredients
- napa cabbage: 1 head
- green onions: 1 bunch (minced)
- butter: 0.33333 cup
- ramen noodles, broken: 1 pack (3 ounce pack)
- slivered almonds: 1 cup
- sesame seeds: 2 Tbsp
- vegetable oil: 0.75 cup
- white sugar: 0.5 cup
- cider vinegar: 0.25 cup
- soy sauce: 2 Tbsp
Metric Conversion
Stages of cooking
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Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
