Napa Oriental Salad
Pam Clotiaux Howard (source unknown)
Yield: 6 servings
Salad: Chop cabbage and onions coarsely. Store in airtight container. Let stand several hours.*
Topping: Sauté noodles, almonds and sesame seeds in butter. When cool, store in airtight container.*
Dressing: Combine oil, sugar, soy sauce, vinegar and pepper in blender. Store in closed container.*
Just before serving, combine cabbage/onions, noodle mixture and dressing.
Yield: 6 servings
This salad is scary good! Great with sandwiches or as a side with chicken or fish. You can play with the sugar in the dressing if you prefer it less sweet. (March 2001)
1 large head Napa cabbage
6 green onions with tops
2 pkg Ramen Noodles, no seasoning
1/2 cup slivered almonds
1/2 cup sesame seeds
1/4 stick butter
Dressing
3/4 cup sugar
2 Tbsp soy sauce
1/2 tsp ground black pepper
1 cup canola or sesame oil
1/2 cup cider or rice vinegar
1/2 tsp salt
Salad: Chop cabbage and onions coarsely. Store in airtight container. Let stand several hours.*
Topping: Sauté noodles, almonds and sesame seeds in butter. When cool, store in airtight container.*
Dressing: Combine oil, sugar, soy sauce, vinegar and pepper in blender. Store in closed container.*
Just before serving, combine cabbage/onions, noodle mixture and dressing.
NOTE: Cabbage and onions can be prepped 2-3 days in advance. Topping can be made in advance if kept in airtight container. Dressing can be made 1 week in advance if refrigerated, but blend before serving.