This is a yummy crunchy napa cabbage salad with toasted ramen noodles and almond slivers The bowl is always licked clean at potlucks
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Gather the ingredients.
Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles
almonds
and sesame seeds into the pot with melted butter.
Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven
turning often to make sure they do not burn
for 5 to 7 minutes. When they are browned remove them from the oven.
Make the dressing: Heat oil
sugar
vinegar
and soy sauce together in a small saucepan. Bring the dressing to a boil
let boil for 1 minute. Remove the pan from heat and let cool.
Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
Mona
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