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Napa Cabbage Salad with Crunchies

This is a fresh tasting salad- eat it right away for best taste and texture!

1 head Napa cabbage, finely shredded

1 bunch minced green onions

1/3 cup butter

1 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup apple cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce

Combine the greens onions with the shredded Napa in a large bowl, cover and refrigerate until ready to serve.

To make Crunchies:

Preheat oven to 350 degrees.

Melt the butter in a small saucepan. Mix the ramen noodles, sesame seeds and almonds 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 don't burn. When they are browned remove them from the oven.

To make the dressing:

In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from the heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving.

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