Napa Cabbage Salad

March 24, 2008

Napa Cabbage Salad

Veronica Furlong, Tucson CSA

I’m not sure about this recipe’s origins. My grandmother
used to make this, and this is my cousin’s version. It could
probably be tweaked even more to simplify.

Please don’t be frightened when you see that it calls for
Ramen noodles! I usually dislike them, although in this
recipe they are truly transformed into something magical!

I’ve put some alternative ingredient ideas in brackets.

1 head Napa [or regular] cabbage
1 bunch minced green onions
1/3 cup butter [or your favorite cooking oil]
1 package (3 ounce) ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable [or sesame] oil
1/2 cup white sugar [or honey]
2 tablespoons soy sauce

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.

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 a preheated 350° F oven, turning often to make
sure they do not burn. When they are browned
remove them from the oven.

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.

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

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