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

Chinese Cabbage Salad Recipe

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This recipe for Chinese Cabbage Salad is from From One Kitchen to Another 2nd Edition, 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:  
1 kg nappa cabbage (or regular cabbage), shredded
5 green onions, sliced
3 packages ramen noodles
1/2 c. butter
1/4 c. sliced almonds
1/4 c. sesame seeds

Dressing:
3/4 c. peanut oil (or 3 tbsp peanut butter + oil to equal 3/4 c.)
1/2 c. sugar
1/4 c. rice vinegar (or white vinegar)
2 tbsp. soy sauce
Directions:
Directions:
Mix cabbage and onion in large bowl. Break ramen noodles into small pieces. (Easy way to do this is open all the packages, put them in a large ziplock, seal and pound until all crumbled.) Heat a large skillet over medium high heat. Melt your butter and then add almonds, sesame seeds, and ramen noodles. Cook mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool. If not using peanut oil, place 3 tbsp. peanut butter in a glass measuring cup and pour oil into the cup right over the top of the peanut butter to the 3/4 c. mark. Melt mixture. (In microwave it takes about 30 seconds.) Stir until peanut butter is dissolved. In medium sauce pan pour sugar, peanut oil, soy sauce and vinegar. Bring mixture to rolling boil over medium high heat. Let it boil hard for one minute. Then set aside to cool. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.

 

 

 

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