Napa Cabbage Salad

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

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 632 Calories

Ingredients

• ½ cup white sugar
• ¾ cup vegetable oil
• ⅓ cup butter
• 2 tablespoons sesame seeds
• ¼ cup cider vinegar
• 2 tablespoons soy sauce
• 1 head napa cabbage
• 1 bunch minced green onions
• 1 (3 ounce) package ramen noodles, broken
• 1 cup slivered almonds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.