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Napa Cabbage Salad

SUBMITTED BY: Carol PHOTO BY: Nandabear

"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!"

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 head napa cabbage
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 cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

DIRECTIONS

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
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 heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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REVIEWS

Reviewed on oct. 18, 2004 by Tucket02

We have been making this salad for years in my family. Instead of cider vinegar we use... MORE

Reviewed on feb. 27, 2008 by MAMASPICE

5-Stars just as written! No doctoring up required. I did feel there was a tad more butter... MORE

Reviewed on aug. 16, 2008 by Sandy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Sandy
aug. 16, 2008

I have just about had it with people changing the recipes and writing about it in the reviews/ratings. Just make it a new recipe and post it under a new name! This is a great salad! I have been making this salad for several years and always get rave reviews. I have had more requests for this recipe than I can count. I always use 1/4 cup of butter, melt it in a skillet and brown the almonds, sesame seeds and noodles. Increase the noodles to two packages, minus the seasoning package. The noodles are better if you break them up well, I put them in a plastic bag and break them with a rolling pin, just don't pulverize them. Use sliced almonds rather than silvered almonds. The dressing is much better if it is heated and boiled for the 1 minute, it dissolves the sugar. This salad is just not the same without the Napa cabbage. I cut the whole cabbage in half, cut each half three times lengthwise, then slice it across in about 1/2 inch slices. This works well for me. I must stress to let everything cool before mixing with the cabbage. Mix at the last minute before serving because the crunchies will get soggy, as stated in other reviews.

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36 users found this review helpful

I have just about had it with people changing the recipes and writing about it in the... MORE

Reviewed on jul. 8, 2007 by 4everLuuvd

Hearing people rate this recipe, but switching everything only makes it sound confusing to me.... MORE

Reviewed on jun. 15, 2008 by chellebelle

Delicious! I didn't change a thing on the first try, but I will next time. I am in the camp... MORE

Reviewed on jan. 13, 2008 by Johanna

Full Review

Johanna
jan. 13, 2008

Perfect potluck dish for traveling! Here's how: make the dressing at home, let it cool and pour into a leakproof container, and seal the container in a ziplock bag. Gladlocks will leak! Toast the crunchies on the stovetop (in REAL butter, never the stuff in the tub!) and put crunchies in a container or quart-size ziplock bag. When you toast the nuts in real butter (not margarine), as the butter browns, the nuts become a little bit salty, and they offset the sweetness of the dressing. Do NOT use the seasoning packet; too much unhealthy sodium and MSG. Throw it away, it was only twenty cents and you're doing your body a favor. Nuts are heart- healthy; we prefer a mixture of pine nuts, sunflower seeds and sliced almonds because they look better and add texture. Use your nicest large bowl and tongs, and use the pre-shredded bag-o-cabbage to save time. When you arrive at your destination, put the cabbage in the bowl. As people line up to eat, add the dressing, a can of drained mandarin oranges, 1/2 cup of dried cranberries (Craisins), and the crunchies. Stir well to coat everything, but don't add the dressing too early or it gets soggy. This salad does not do well as a leftover. Thanks for the post!

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13 users found this review helpful

Perfect potluck dish for traveling! Here's how: make the dressing at home, let it cool and... MORE