Thursday, May 24, 2012

Napa Cabbage Salad

Since I promised to do a series on our vegetarian eating, I'm continuing with this next oh-so-delicious "Napa Cabbage Salad." I'm sure it isn't new to many people, but to us it was new when we tried it at our cousin's Easter get together last month. It's pretty simple and seriously addicting (watch out!).

Some of the recipes I've found online for this salad are not-so-healthy, so I tweaked ours a little so we can eat it more than once a year and not feel so guilty!


1 head Napa cabbage - shredded
5-7 green onions - sliced
1 cup slivered almonds
1 package dry Ramen noodles
2 TBLS sesame seeds
2 TBLS Butter
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 TBLS sugar
2 TBLS soy sauce


Shred cabbage and slice onions and combine in a large bowl together. Chill in the refrigerator.

Melt butter in a sauce pan. Break up the Ramen noodles into small pieces and add to butter along with almonds and sesame seeds. Mix just enough to coat evenly. Spread "crunchies" mixture on a baking sheet and pop into 350 degree oven for about 20 minutes. (Be sure to mix several times so all sides get toasted and brown.)

Rinse out the sauce pan and combine cider vinegar, oil, sugar and soy sauce. Bring to a boil. Reduce heat and let simmer for about 3-5 minutes. Remove from heat and let come to room temperature.

Just before serving add the crunchies to the cabbage and toss with the dressing.

That's it! It's done, it's delicious and watch's addicting!

Happy Spring time eating!

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