CLASSIC NAPA CABBAGE SALAD

 


This vibrant and crunchy Napa salad is my go-to favorite, and I often enjoy it as a meal on its own. The ramen and almond topping elevate the dish to a whole new level.

INGREDIENTS
1 head Napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken into small pieces
1 cup slivered almonds
2 tablespoons sesame seeds
¾ cup vegetable oil or oil of choice
½ cup white sugar
¼ cup cider or rice vinegar
2 tablespoons soy sauce


DIRECTIONS
  1. Finely shred cabbage and place in a bowl with the green onions.
  2. Make the crunchy topping: In skillet melt butter, add crushed ramen noodles to the pan. Move around with spatula until noodles begin toast, add almonds, sauté for a few minutes longer, then add sesame seeds, continue to sauté until sesame seeds begin to toast. Remove from heat and let cool.
  3. Make the dressing: Whisk together oil, soy sauce, vinegar, and sugar until the sugar has dissolved.
  4. Toss together cabbage with crunchy topping and dressing immediately before serving. The crunchies will get get soggy the longer it sits.