Crunchy Cabbage Salad



Crunchy Cabbage Salad
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Rating: 0
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Servings
8
Servings
8
Crunchy Cabbage Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
  • 1 head cabbage (about 1 lb.), chopped, about 4 cups (I like red, but try them all!)
  • 6 scallions thinly sliced
  • 1 3-oz. package ramen noodles
  • ¼ cup butter
  • ½ cup slivered almonds
  • ½ cup sesame seeds
  • ¼ cup vegetable oil
  • ¼ cup rice wine vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 2 Tbsp. sugar
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Instructions
  1. Remove the core from the cabbage. Chop and place in a large bowl. Slice the scallions and add to the bowl.
  2. 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.
  3. In a small saucepan, combine the vegetable oil, rice wine vinegar, soy sauce, sesame oil and sugar. Heat to dissolve the sugar, stirring well.
  4. Allow the dressing to cool slightly, then pour over the cabbage mixture. Stir well.
  5. Just before serving, add the cooled crunchies to the salad and stir. Serve immediately.
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