Member Recipe for Napa Cabbage

Alice submitted this recipe to the comment section of the blog.  It looks great for a warm sunny day like today.  Enjoy!

Amy Hetager, CSA Blogger

Cabbage Salad from Alice

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!”

INGREDIENTS

· 1 head napa cabbage

· 1 bunch minced green onions

· 1/3 cup butter

· 1 (3 ounce) package ramen noodles, broken

· 2 tablespoons sesame seeds

· 1 cup slivered almonds

Dressing

· 1/4 cup cider vinegar

· 3/4 cup vegetable oil

· 1/2 cup white sugar

· 2 tablespoons soy sauce

DIRECTIONS

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Notes: I made this recipe for a Park Plaza Potluck yesterday, and they were right: the bowl was empty ,and people asked for the recipe.

As usual I tweaked the recipe to fit what was available in the house.

Here are the changes I made:

:1. I didn’t have any almonds so I left them out.

2. I didn’t have any ramen noodles but instead I used a small can of crunchy rice noodles (la Choya brand) .

3. I used sesame seeds, but left out the roasting part.

4.The dressing was fast, easy and delicious.No changes made to this part,

5. I didn’t shred the cabbage, but used a sharp knife to cut it into small pieces.

6. I used one of our CSA red onions, both red and green parts.

It was a yummy salad, and it made a lot but perfect potluck size. I will certainly keep this recipe for other gatherings. Bon apetit!

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