Everyone has enjoyed a version of this at some point, and I’ve always liked it…but it took a combination of a couple of recipes to make me really love it. You can use pre-chopped coleslaw to be quick, but I think slicing your own Napa cabbage is a must – and have everything ready but do NOT toss it all together until right before it’s served. I saw this here, but then also borrowed from an old Atco, Blue-Flame Kitchen cookbook (Mom had to show me where it was!) – enjoy!
Napa Cabbage Ramen Salad
1 large head of Napa cabbage, cleaned and thinly sliced
1/2 to 1 c. diced green onion
2 T. butter
1/2 c. EACH slivered almonds AND sunflower seeds
2 packages (85 g) Ramen noodles mix (like Mr. Noodle), flavor pack discarded and noodles broken up
6 T. rice vinegar
4 T. EACH sugar AND canola oil
2 T. EACH honey AND soy sauce
Combine the 5 dressing ingredients in a small pot and bring to a boil while stirring constantly. Boil for 1 minute, then pour into a small bowl and refrigerate until it’s serving time. In a small skillet, melt the butter and then cook and stir in the almonds and sunflower seeds until they just start to brown. Remove them from the heat and set aside.
When you’re ready to eat, toss together the cabbage, green onion and noodles then sprinkle on the toasted nuts and as much dressing as you feel you need – I used a big head of cabbage so all of the dressing worked out well for me. We’ve enjoyed this a couple of times now as part of a backyard barbecue – it’s always a hit!
**If you do ever make a smaller salad and therefore have some leftover dressing, tossing it with some grated carrot and finely sliced red onion make a brilliant quick pickle/sandwich topper!**
- Category: Salad, Cabbage