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Napa Cabbage, Asian Salad Recipe

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This recipe for Napa Cabbage, Asian Salad is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I Napa Cabbage shredded
3-4 sliced green onions

1 pack Ramen Noodles, throw away the spices
1/3 cup sliced almonds
2 Tablespoons Sesame seeds
3 Tablespoons Sunflower seeds (shelled) Optional

Dressing:
1/4 cup Canola or other mild tasting oil
1/4 cup sugar
2 Tablespoons Balsamic Vinegar
1/4 cup Seasoned Rice Vinegar
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil
Directions:
Directions:
Assemble this salad just before eating, the crunchies get soggy fast. If you taking it to a potluck, keep ingredients separate and mix at the party.

Wash, drain and Shred Napa Cabbage and Onions, and store in a zip lock. I put a paper towel in to absorb water from cabbage.

In a heavy frying pan melt 1 tablespoon each of butter and Canola oil. Place Raman noodle pack in another bag and smash the noodles with a meat mallet. Throw away the season pack. Very messy crushing out of the pack. Saute noodles on medium about a minute then add almonds, when noodles start to get golden toasty brown add Sunflower seeds. Watch it the Sun flower seeds brown fast. When your finished Stir in sesames and turn off the heat they will brown just from the heat of the pan. WHEN the noodles start to brown it goes very fast, so do not leave the stove until you are finished. Set aside to cool. Then put in air tight container until ready to assemble salad.

Put Dressing ingredients in a saucepan and stir to a simmer and until sugar is completely dissolved. set aside and let cool.

Just before serving mix cabbage, onions, and add a little dressing at a time. Don't drown it. The dressing will keep so you don't need to dump it all in. Mix in about 1/2 of the crunchies, and sprinkle more on top, Serve immediately.

 

 

 

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