Napa Cabbage Salad

Napa Cabbage Salad

I recently made this for an after theater potluck with a bunch of college students and there was not one piece left at the end of the dinner. I thought this would be a good recipe to post while I’m on vacation in Cancun since it is a nice light salad. Napa cabbage is much lighter in texture than regular cabbage and doesn’t have as strong of taste either. The use of napa cabbage in this salad makes this a delightfully crunchy salad. A friend of mine made this salad for us when she was staying with us while in Kansas City on business. We just loved it and she was generous enough to share the recipe with me. Thanks, Kathy!

2 heads Napa cabbage, spine removed and shredded
1 bunch of green onions, finely sliced
2 pkgs. Ramen noodles, broken into small pieces (discard the flavor packet)
3 oz. sesame seeds
1/2 C. butter

1. Melt the butter in a skillet.
2. Add the Ramen noodles and sesame seeds to the butter and brown.
3. When noodles and sesame seeds are browned spread the mixture on paper towels to absorb the excess butter.
4. Make the dressing.

3/4 C. canola oil
1/2 C. sugar
1/4 C. vinegar
2 T. soy sauce

5. Combine the dressing ingredients in a small sauce pan and bring to a boil. Simmer for one minute. Remove from heat and cool.
6. Combine the cabbage, onions, browned Ramen noodles and sesame seeds in a large salad bowl. Drizzle with the dressing and toss to coat.
Serves 10-12

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