1headcabbage (about 1 lb.), chopped, about 4 cups (I like red, but try them all!)
6scallions thinly sliced
13-oz. package ramen noodles
¼cuprice wine vinegar
1Tbsp. soy sauce
1Tbsp. sesame oil
Remove the core from the cabbage. Chop and place in a large bowl. Slice the scallions and add to the bowl.
In a medium sauté pan, melt the butter. Break the ramen noodles up into small pieces and add to the pan. Stir in the slivered almonds and sesame seeds. Continue cooking the mixture, stirring, until the nuts and seeds are nicely browned. Remove from heat.
In a small saucepan, combine the vegetable oil, rice wine vinegar, soy sauce, sesame oil and sugar. Heat to dissolve the sugar, stirring well.
Allow the dressing to cool slightly, then pour over the cabbage mixture. Stir well.
Just before serving, add the cooled crunchies to the salad and stir. Serve immediately.
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