napa cabbage salad

napa cabbage salad

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  • Prep Time


  • Total Time


  • Servings



  • Original recipe makes 6 servingsChange Servings

  • 1

    head napa cabbage

  • 1

    bunch minced green onions

  • cup butter

  • 1

    (3 ounce) package ramen noodles, broken

  • 2

    tablespoons sesame seeds

  • 1

    cup slivered almonds

  • ¼

    cup cider vinegar

  • ¾

    cup vegetable oil

  • ½

    cup white sugar

  • 2

    tablespoons soy sauce


Directions 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.


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