Description
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
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
Instructions
- Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the crunchy topping: Melt butter in a pot. Stir ramen noodles
- almonds
- and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven
- turning often to make sure they do not burn
- for 5 to 7 minutes. When they are browned remove them from the oven.
- Make the dressing: Heat oil
- sugar
- vinegar
- and soy sauce together in a small saucepan. Bring the dressing to a boil
- let boil for 1 minute. Remove the pan from heat and let cool.
- Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6