chinese cabbage salad
Still super crunchy and flavorful, but now lightly dressed instead of drenched. It’s so good and always a hit!
prep time
20 Min
cook time
method
Pan Fry
yield
10 serving(s)
Ingredients
- 1 1/2 tablespoons butter
- 1/3 cup sesame seeds
- 1/3 cup 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 tablespoons splenda or sugar
- 1 tablespoon freshly ground black pepper, or to taste
- 4 tablespoons canola oil or olive oil
- 1 1/2 teaspoons salt – or to taste
- 7 tablespoons rice wine vinegar, original style
How To Make chinese cabbage salad
-
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.
-
Step 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.
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Step 3Add more salt to taste, if necessary. Serve immediately. Makes a TON!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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