"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Napa Cabbage Salad Recipe

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This recipe for Napa Cabbage Salad, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Niederee
Added: Friday, August 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 head of Napa Cabbage
5 green onions (tops included)

Combine the following and sautee:
1 stick margarine or butter
2 pkgs. of crushed chicken ramen noodles
1 small pkg. of sliced almonds

Stir well and drain off any excess margarine.

Dressing;
1/4 cup salad oil
2 Tbsp. soy sauce
3/4 cup sugar
1/2 cup vinegar
Add contents of seasoning packets from Ramen noodles and other ingredients together. Blend in mixer or shake well. Chill, if not making salad at table.

Directions:
Directions:
This should be stirred together just prior to serving for a large group. Dressing can be kept in refrigerator and used for a single or individual servings. Keeps well if using for family or individual servings. Add 2 to 3 spoonsful of sautéed noodles and almonds then pour over dressing as desired.

Number Of Servings:
Number Of Servings:
Approximately 20
Preparation Time:
Preparation Time:
Time to do slicing of Napa Cabbage and mixing other ingredients.
Personal Notes:
Personal Notes:
Be sure to sautee your Ramen Noodles, if not they are not crunchy and will be "wiggly".

 

 

 

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