Napa Cabbage Salad recipe

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Ingredients

1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce

Nutrition Info

631.5 calories
carbohydrate: 39.8 g
cholesterol: 27.1 mg
fat: 51.3 g
fiber: 6.3 g
protein: 9.2 g
saturatedFat: 11.7 g
servingSize: -
sodium: 652.5 mg
sugar: 21.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Finely shred the head of cabbage, do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

  4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

  5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Recipe Yield

6 servings

Recipe Note

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

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