Ingredients
1 head napa cabbage, finely shredded
1 bunch green onions, minced
1/3 cup butter
1 (3-ounce) package ramen noodles, broken (discard seasoning packet)
1 cup slivered almonds
2 tablespoons sesame seeds
3/4 cup vegetable oil
1/2 cup white sugar
1/4 cup cider vinegar
2 tablespoons soy sauce
Instructions
- Finely shred the napa cabbage and combine with minced green onions in a large bowl. Cover and refrigerate until ready to serve.
- Preheat oven to 350°F (175°C). Melt butter in a pot, then stir in broken ramen noodles, slivered almonds, and sesame seeds.
- Spread the mixture on a baking sheet and toast in the oven, stirring frequently, for 5–7 minutes or until golden brown. Set aside to cool.
- In a small saucepan, heat vegetable oil, sugar, vinegar, and soy sauce. Bring to a boil and let boil for 1 minute. Remove from heat and cool.
- Just before serving, toss cabbage and green onions with the toasted ramen mixture and dressing. Serve immediately to maintain crunch.
Notes
- Do not mix the dressing or crunchies into the cabbage until ready to serve to avoid sogginess.
- For a healthier twist, reduce the sugar and oil, or use olive oil and rice vinegar.
- Store components separately if preparing ahead of time.
- Great with added rotisserie chicken for a main dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 632
- Sugar: 40g
- Sodium: 710mg
- Fat: 51g
- Saturated Fat: 12g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
