Crisp, crunchy, and full of flavor, this Napa cabbage salad has been a favorite of mine for years. The toasted ramen, almonds, and sesame seeds add the perfect crunch and turn a simple cabbage salad into something I could easily eat as a meal.
INGREDIENTS
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
- Finely shred cabbage and place in a bowl with the green onions.
- 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.
- Make the dressing: Whisk together oil, soy sauce, vinegar, and sugar until the sugar has dissolved.
- Toss together cabbage with crunchy topping and dressing immediately before serving. The crunchies will get get soggy the longer it sits.