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Ingredients
1 Head Chinese Napa cabbage
1/2 Cup butter or margarine
1/2 Cup sesame seeds
1 Cup sliced almonds
2 Packages ramen noodles, broken into small pieces. (discard flavor packets)
8 Scallions, chopped
Dressing:
2 Tablespoons soy sauce
1/2 Cup white vinegar
1 Cup sugar
1 Cup canola oil
Instructions
Wash, core and cut up the cabbage. Set it aside, or cover with plastic wrap and refrigerate it to keep it crisp.
Melt the butter in a skillet over low heat. Combine the sesame seeds, almonds, and noodles; add the mixture to the butter and brown slowly, stirring constantly to avoid scorching. When the seeds and nuts are evenly toasted, remove the mixture from the heat and let cool.
Dressing: (prepare several hours ahead): combine all the ingredients in a blender and refrigerate for several hours. Just before serving, blend dressing again quickly and pour over the salad.
To serve, toss together the green onions, cabbage, and browned noodle mixture. Pour the dressing over the salad and toss lightly.