Napa Cabbage Salad

By á-47

Ingredients

• 1 medium head napa cabbage
• 4 green onions, tops included, chopped
• 3-5 Tbsp. butter
• 2 3 oz. pkgs. ramen noodles (seasoning packets removed)
• 2/3 cup slice almonds
• 4 Tbsp. sesame seeds
• 1/4 cup white wine vinegar
• 3/4 cup vegetable oil
• 2 Tbsp. soy sauce
• 1/2 cup sugar

Preparation

Step 1

Thinly slice cabbage and place in a large gowl. Add the chopped green onions and toss to mix. Refrigerate while preparing the rest of the salad.

Melt the butter over medium heat in a skillet. Break the ramen noodles into small pieces and add to the pan. Cook, stirring, for about 5 minutes, until the noodles are golden brown. Add the almonds and sesame seeds. Continue cooking, stirring constantly, until the almonds and sesame seeds are golden, about 10 minutes. Remove from the heat and set aside to cool, but do not refrigerate.

Combine the white wine vinegar, vegetable oil, soy sauce and sugar in a saucepan and bring to a gentle boil. Boil for 1 minute, remove from heat and let cool. Refrigerate if not making the salad immediately.

About 15-20 minutes before serving, combine everything together and toss well. Be sure to whisk the dressing before adding to the salad.