Festive Napa Cabbage Salad

Festive Napa Cabbage Salad                        Serves 4-8

For the Crunchy Ramen topping:

  • 1 package ramen noodles – broken up, (discard the flavoring package – not needed)
  • 1/2 c slivered almonds
  • 1/4 c sesame seeds
  • 1 stick butter

Melt butter in a large frying pan.  Add noodles, almonds and sesame seeds, lightly brown them.  Set aside to cool.

The topping is pure crunchy and buttery goodness.
The topping is pure crunchy, buttery goodness!

For the dressing:

  • 1/2 c sugar
  • 1/3 c champagne vinegar
  • 1/2 c canola oil
  • 1 T soy sauce
  • 1/2 t sea salt
  • 1/2 t red pepper flakes

Mix together well and set aside. (I put it in a jar and shake it to dissolve the sugar and emulsify) You’ll dress the salad just prior to serving.

The dressing in a jar!
The dressing in a jar!

For the salad:

  • 1 head Napa Cabbage – shredded (I don’t use the last two inches of the base and eliminate some of the stalk like center of the larger leaves)
  • 1 bunch green onions – chopped
  • 1/2 c finely chopped sweet red pepper
  • 1/4 c finely chopped carrot
  • 1/4 c finely minced parsley

Toss all salad ingredients together and refrigerate until ready to serve.

The salad, assembled but not yet dressed.
The salad, assembled but not yet dressed.

When ready to serve, pour dressing over the salad mix and toss together.  Top generously with the crunchy ramen topping and serve.  Enjoy!