This is one of my top five favorite salads. The heartiness of the Napa cabbage, the crunch of the ramen noodles, and the sweetness of the homemade salad are a great combo. It uses one package of ramen noodles, and I then save back the broth packet in the ramen noodles to use in my egg drop soup recipe.
Ingredients:
1 head napa cabbage, chopped
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sunflower seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce
Put the Napa cabbage and green onions in a large bowl. Set aside.
Preheat the oven to 350. Melt the butter in a pot. Mix the ramen noodles, sunflower 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.
In another small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, and boil for 1 minute, stirring frequently. Remove the pan from heat and let cool. This dressing can be made ahead and stored in the fridge, or poured over the salad slightly warm.
To serve, top the greens with the dressing and sprinkle the ramen noodle combo on top.
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