napa cabbage salad
(3 ratings)
I started making this about 10 years ago in the restaurants I was working in & is a favorite of mine, yet today! You can cut the cabbage & onions & place in large ziplock until just before serving. Make the sauce & chill it until ready to use.
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(3 ratings)
yield
serving(s)
Ingredients For napa cabbage salad
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1 head napa cabbage, chopped slightly larger than you would for cole slaw
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1 bunch green onions, chopped
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6 t. rice wine vinegar- regular or seasoned
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6 t. sugar
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1/2 t. salt
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1/2 t. coarse pepper
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2/3 cup vegetable oil
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1 pkg.top ramen noodles *(shrimp,oriental or spicy picante)
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sunflower seeds or sesame seeds, browned
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crushed red pepper, if desired
How To Make napa cabbage salad
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1IN SMALL SAUCEPAN, PUT SEASONING PKT. FROM NOODLES & THE NUTS IN OIL, VINEGAR,SUGAR, SALT & PEPPER. *MY PERSONAL FAVORITE IS THE SHRIMP RAMEN NOODLES.
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2COOK ON STOVETOP UNTIL SUGAR IS DISSOLVED.
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3COOL.
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4PLACE THE CABBAGE & ONIONS IN LARGE BOWL.
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5JUST BEFORE SERVING, POUR COOLED MIXTURE ON TOP OF CABBAGE & ONIONS & MIX.
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6TOP WITH CRUSHED RAMEN NOODLES & TOSS ALL TOGETHER.
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7SERVE IMMEDIATELY.
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8ADD THE SUNFLOWER SEEDS & PEPPER FLAKES AT THIS TIME, IF DESIRED.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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