Napa Salad

Linda Kauppinen

By
@cyrene

This is a great salad recipe that is great for large gatherings, dish to pass and bbqs. This is so flavorful whether you use the napa or the green leaf cabbage.
In Florida I have found it difficult to find a good head if any at all of red leaf lettuce so I will substitute with 2 heads of Romaine Lettuce if I have no other options.
The noodles and the sunflower seeds add a different twist to this wonderful salad.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
a crowd
Prep:
1 Hr
Cook:
10 Min
Method:
Stove Top

Ingredients

DRESSING INGREDIENTS

1 Tbsp
regular (i use reduced sodium) soy sauce
1/4 c
vegetable oil
1/4 c
white vinegar
1/4 c
olive oil
1/2 c
sugar
1/2 tsp
salt

SALAD INGREDIENTS

1
head red leaf lettuce (can substitue with green leaf)
1
head napa cabbage (can substitute with green leaf)
5 Tbsp
butter
1/2 c
sunflower seeds
1/2 c
almonds, slivered
1 pkg
ramen noodles

Step-By-Step

1Combine dressing ingredients together in a shaker bottle and chill.

2Clean and chop lettuce and cabbage, chill.

3In a sautee pan, melt 5 Tbsp of butter, break Ramen noodles into the pan and add sunflower seeds and slivered almonds. Cook until golden brown and set aside to cool.

4Just before serving and when mix in pan has cooled, toss together leaf mixture with seed mixture, add dressing and serve promptly.
YUMMMmmmmmm!

5***Note: If you are taking the salad elsewhere other than your own kitchen and diningroom table, Be sure that you dont mix everything together until its ready to be served.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy