Friday, November 4, 2011

Napa Cabbage Salad

Typically I find such "Asian salads" to be a crock but this.  I really liked this.  I questioned the dressing based on the ingredients but it really worked and tasted delicious.  There's something about the crunchy ramen topping that makes it pretty irresistible....and in no way healthy.  It IS ramen noodles after all.  Even my husband, who originally turned up his nose at this salad, wanted to add this to the rotation.  Imagine that...he wanted to add a SALAD to the rotation!  Of course, I had to jazz it up with some chicken to round it out and make it a meal that he would approve of but you can leave it off if you prefer.

Napa Cabbage Salad

Yields: 6 Servings

  • 1 head napa cabbage (you can use coleslaw or even regular lettuce in a pinch)
  • 1 bunch minced green onions
  • 1/4 cup butter
  • 1 (3 oz) package ramen noodles, broken into bite-size pieces
  • 2 Tbsp sesame seeds
  • 1 cup sliced almonds
  • 1/4 cup cider vinegar
  • 3/4 cup vegetable oil
  • 1/2 cup sugar
  • 2 Tbsp reduced sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Cooked and cubed chicken (optional)

  1. 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.
  2. To make the crunchies: Melt the butter in a saute pan. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Cook and stir until ingredients are lightly toasted.
  3. 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 heat and let cool.
  4. Combine dressing and cabbage then add the crunchies. Serve right away or the crunchies will get soggy.

Source: Slightly modified from All Recipes

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