Monday, August 25, 2008


~ allrecipes

1 head napa cabbage
1 bunch green onions, chopped
1/3 c. butter
1 pkg. ramen noodles, broken
2 T. sesame seeds
1 c. slivered or sliced almonds
1/4 c. vinegar
3/4 c. vegetable oil
1/2 c. white sugar
2 T. soy sauce

Finely shred/slice the head of cabbage. Do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

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

Make the crunchies: Melt the butter in a skillet over medium heat. Mix the ramen noodles, sesame seeds and almonds into the skillet with the melted butter, stirring constantly until toasted. Once toasted, remove from heat and set aside.

Combine dressing, crunchies and cabbage immediately before serving or else crunchies will get soggy.

Notes: We actually serve all three parts of this separately. That way people can have as much dressing/crunchies as they like, and since the crunchies aren’t wet it makes good leftovers the next day. Just make sure to store your crunchies in an airtight container in a cupboard, not in the fridge.

Linked up at: Eat at Home

1 comment:

Tiffany @ Eat at Home said...

I think the this is similar to a salad my pastor's wife made, only hers had finely chopped broccoli and red peppers. But the rest sounds like what she described. Yum!