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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 help families or individuals create heirloom cookbook treasures.

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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