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
· 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
· 1/4 cup cider vinegar
· 3/4 cup vegetable oil
· 1/2 cup white sugar
· 2 tablespoons soy sauce
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.
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!