Napa Cabbage Salad by Kathleen Morrison

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RATING

5.00 / 5.00 rating by 3 people

TIMES

Prep time: 0:25 Overall time: 1:00

SERVINGS

1 recipe scale / convert

INGREDIENTS

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

Dressing
1 cup salad oil
3/4 cup packed brown sugar
1/2 cup vinegar
2 tbsp. soy sauce

INSTRUCTIONS

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.

Dressing:
Mix oil, brown sugar, vinegar and soy sauce until smooth.

CHEF COMMENTS

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."

TAGS

cabbagesalad, Napa cabbage salad, salads add tags