Napa Cabbage Salad
Prep time: 0:25 Overall time: 1:00
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1 head napa cabbage (Chinese cabbage)
5 green onions, chopped
4 tbsp. butter or margarine
2 pkg. (2-3/4 oz. each) ramen noodles
1/2 cup slivered almonds
1/2 cup sesame seeds
1 cup salad oil
3/4 cup packed brown sugar
1/2 cup vinegar
2 tbsp. soy sauce
Tear cabbage into small pieces; mix with green onions. Cover and refrigerate.
Melt margarine in a skillet. Break noodles into small pieces; brown them with almonds and sesame seeds. (Sesame seeds brown quickly, so add after noodles and almonds have turned light brown.) Let cool. Add noodle mixture to cabbage 20 minutes before serving. Mix with dressing.
Mix oil, brown sugar, vinegar and soy sauce until smooth.
Recipe from Rita A. Weatherford in the article "A Few of Your Favorite Things", featuring readers' favorite recipes, in the Houston Chronicle, 7/15/98. "My sister-in-law gave me this recipe. I don't know where she got it. I've had it about eight years. It has a good flavor, and it's easy. You can refrigerate it ahead of time and add the dressing at the end. Everybody likes it. One of our sons puts grilled chicken on it to make it a full meal."
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