"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Napa Cabbage Salad Recipe

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This recipe for Napa Cabbage Salad, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Keller
Added: Thursday, March 19, 2009


1 head napa cabbage
1 bunch green onions, chopped
2 cups shredded cooked chicken

1/3 cup butter
1 (3 ounces) package Ramen noodles, broken (save seasoning package)
2 tablespoons sesame seeds
1 cup slivered almonds

1/4 cup cider vinegar
3/4 cup vegetable oil
1/3 cup white sugar
2 tablespoon soy sauce
hot sauce, to taste (like Sriracha)

Preheat oven 350 degrees.

Finely chop napa cabbage. Combine with green onions.

To make topping, melt butter in medium bowl or sauce pan. Mix broken ramen noodles, sesame seeds, and almonds into butter. Spread mixture onto a baking sheet. Sprinkle mixture with seasoning from Ramen noodles; seasoning to taste. Bake in preheated oven; turning often to make sure its browned evenly. Remove from oven when browned (about 3-5 minutes).

To make dressing, mix vinegar, oil, sugar, soy sauce, and hot sauce in a mason jar (or leak-proof container). Shake until sugar is dissolved. Taste dressing and make needed adjusted.

Combine greens, dressing and chicken. Top with noodle mixture. Serve immediately.




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