"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Napa Cabbage Salad With a Crunch Recipe

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This recipe for Napa Cabbage Salad With a Crunch, by , is from My Koch Family Cookbook Project, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
SALAD

2 heads Napa cabbage, thinly sliced
2 T. canola oil
2 (3 oz.) packages ramen noodles, crunched
1 T. sesame seeds
3 -4 garlic cloves, crushed
1⁄2 cup Sunkist Almond Accents sliced almonds (flavor of your choice)

DRESSING

2 T. soy sauce
1⁄4 c. cider vinegar
1⁄2 c. sugar
1⁄4 c. canola oil
1⁄4 tsp. pepper
1⁄8 tsp. ground ginger

Directions:
Directions:
In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.

Remove from heat and refrigerate.

In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.

In a large salad bowl, toss the noodle mixture and sliced cabbage together.

Add dressing and sprinkle with the Almond Accents.

Number Of Servings:
Number Of Servings:
6 (hearty)
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
To make this a dinner salad meal, add shredded chicken. To make it really quick, shred already-prepared rotisserie chicken.

 

 

 

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