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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Ross' Napa Cabbage Salad Recipe

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This recipe for Ross' Napa Cabbage Salad is from Out of this World Recipes, 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:  
Salad
1/3 cup butter
2 packages uncooked Ramen noodles
1 small package slivered almonds
1/4 cup sesame seeds
1 head Napa cabbage, or plain cabbage, sliced thin
1 bunch green onions, sliced thin

Dressing
1/2 cup salad oil
1/2 cup sugar
1/4 cup vinegar
1 1/12 tsp soy sauce

Directions:
Directions:
Break noodles into bite sized pieces before opening bags.
Melt butter in sauce pan, and lightly toast the noodles. Optionally, sprinkle seasoning over top and cool on paper towels.
Lightly toast sesame seeds and almonds in small skillet. Cool with toasted noodles and set aside.
In a small sealed container, mix and shake all dressing ingredients and set aside.
When you are ready to serve, shake dressing again, pour over cabbage and onions in a serving bowl, toss to coat, and then sprinkle noodles, nuts and seeds over top, and toss lightly.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Recipe can be halved. Salad does not keep well once mixed because the noddles get soggy. Do not assemble salad until ready to serve. If preparing early, store the dressing in a jar, the noodles, nuts and seeds in a bag, and the rest of the salad veggies in covered serving bowl. Mix all together right before serving.

My mother always made this for my youngest brother when we were kids. It is still one of his favorites.

 

 

 

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