NAPA CABBAGE SALAD

Peggi Anne Tebben

By
@cookiequeen

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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Comments:

Serves:

Several

Ingredients

1 head napa cabbage, chopped slightly larger than you would for cole slaw
1 bunch green onions, chopped
6 t. rice wine vinegar- regular or seasoned
6 t. sugar
1/2 t. salt
1/2 t. coarse pepper
2/3 cup vegetable oil
1 pkg.top ramen noodles *(shrimp,oriental or spicy picante)
sunflower seeds or sesame seeds, browned
crushed red pepper, if desired

Directions Step-By-Step

1
IN SMALL SAUCEPAN, PUT SEASONING PKT. FROM NOODLES & THE NUTS IN OIL, VINEGAR,SUGAR, SALT & PEPPER.
*MY PERSONAL FAVORITE IS THE SHRIMP RAMEN NOODLES.
2
COOK ON STOVETOP UNTIL SUGAR IS DISSOLVED.
3
COOL.
4
PLACE THE CABBAGE & ONIONS IN LARGE BOWL.
5
JUST BEFORE SERVING, POUR COOLED MIXTURE ON TOP OF CABBAGE & ONIONS & MIX.
6
TOP WITH CRUSHED RAMEN NOODLES & TOSS ALL TOGETHER.
7
SERVE IMMEDIATELY.
8
ADD THE SUNFLOWER SEEDS & PEPPER FLAKES AT THIS TIME, IF DESIRED.

About this Recipe

Course/Dish: Other Salads