The inspiration for this salad comes from Farmer Steve of HighCross Farm. He enjoyed a napa cabbage salad at the Campbellsport Inn and shared a link to a similar recipe on Allrecipes.com.
I was surprised by how easy this salad was to create. I prepared the cabbage the same way as lettuce, just tearing it into bite-size pieces.
Next, using a plastic bag and a rolling pin, break up the ramen noodles. Don't forget to discard the seasoning packet. You definitely won't need it.
Saute the ramen noodles and sliced almonds in the melted butter and you have a delicious crunchy salad topping.
Add the crunchy topping to the cabbage, drizzle with dressing and you're ready to enjoy this amazing salad.
We had a lot of leftover dressing, which makes me think you could cut the dressing recipe in half. I guess it just depends on how much dressing you prefer.
Napa Cabbage Salad
Prep Time: 10 minutes
Cook Time: 11 minutes
Ingredients (serves 4)
- 1/3 cup butter
- 3 oz package ramen noodles, broken (plastic bag + rolling pin)
- 1 cup sliced almonds
- 1/4 cup cider vinegar
- 3/4 cup vegetable oil
- 1/2 cup sugar
- 2 tablespoons soy sauce
- 1 head napa cabbage, torn into bite-size pieces
- 1 bunch green onions (or 1 leek), minced
- In a large saucepan, melt the butter over medium heat. Add the ramen noodles and sliced almonds. Stir frequently until noodles and almonds start to brown, about 10 minutes.
- In a small saucepan, combine the vinegar, oil, sugar and soy sauce. Bring mixture to a boil, then let it boil for 1 minute. Remove from heat and let cool.
- To serve, add cabbage to a small plate, sprinkle with some green onions, top with the noodle/almond mixture, and finally drizzle with dressing.
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