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!


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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

Directions Step-By-Step

1
In 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.
2
In 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.
3
Add 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