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Sunday, April 25, 2010

Chinese Cabbage Salad

1 large Napa Cabbage, chopped
1 bunch green onions, chopped
1/2 cup sesame seeds
1/2 cup sliced almonds
1/4 cup butter
2 packages of Ramen noodles, discard seasoning packets

Saute almonds and sesame seeds in butter until lightly browned. Put on paper towel to soak up excess butter. Break 2 packages of Ramen noodles into small pieces. Add to almonds and sesame seeds. Let cool.

1/2 cup sugar
1/2 cup oil
1/4 cup white vinegar
1 tbsp soy sauce
1/2 tsp sesame oil
1/8 tsp garlic powder

Combine dressing ingredients in a well-sealed container and shake until blended. Refrigerate until ready to serve.

To serve: Add noodles, almonds and sesame seeds to cabbage and onions. Pour dressing over salad, toss well. For a "crunchier" salad, wait until just before serving to add dressing. Can also be mixed ahead of time, but expect noodles to soften a little.

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