CHINESE CABBAGE SALAD

Annacia *

By
@Annacia

Still super crunchy and flavorful, but now lightly dressed instead of drenched.

It’s so good and always a hit!

Rating:
★★★★★ 1 vote
Comments:
Serves:
10
Prep:
20 Min
Method:
Pan Fry

Ingredients

1 1/2 Tbsp
butter
1/3 c
sesame seeds
1/3 c
sliced almonds
1
package ramon noodles, broken – without the spice packet
1
small head of cabbage, chopped or sliced fine
1
bunch green onions, sliced – green parts only
4 Tbsp
splenda or sugar
1 Tbsp
freshly ground black pepper, or to taste
4 Tbsp
canola oil or olive oil
1 1/2 tsp
salt – or to taste
7 Tbsp
rice wine vinegar, original style

Step-By-Step

1In a frying pan, over medium heat, melt the butter; saute the sesame seeds, almonds, and broken ramen noodles until golden brown. Set aside to cool completely.
2In a large bowl combine the cabbage and green onions. In a blender or food processor emulsify the Splenda, pepper, oil, salt, and rice wine vinegar until creamy. Pour over the cabbage and toss. Add the sesame mixture and toss.
3Add more salt to taste, if necessary. Serve immediately. Makes a TON!

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian, Diabetic, Dairy Free
Other Tag: Healthy