Thursday, September 8, 2016

Recipe of the Week: Napa Cabbage Salad

We love cole slaw in our house and I made it to accompany an assortment of roasts, including chicken and fall-apart-pork-roast and of course BBQ ribs.  This variation of a cabbage salad is one of my pop's favorites and he always request it when he comes to my house (and rarely do I make it for him).  Sorry, time, I promise!


Napa Cabbage Salad


1 large head of napa cabbage, shredded (you can also use regular cabbage either purple or green)
6 green onions, white and green parts sliced
1 large carrot, grated
1/2 red bell pepper, diced (use orange or yellow too)
2 (4 oz) packages or ramen noodles, seasoning packets discarded, crushed in the package (small pieces, not dust)
4 oz slivered almonds
4 oz sunflower seeds
1 stick butter
2 tablespoons soy sauce
1/2 cup sugar
1/2 cup apple cider vinegar
1 cup oil


Combine the cabbage, onions, carrot and pepper in a large bowl.  Cover and refrigerate.

In a large skillet, melt the butter over medium heat.  Add crushed noddles and nuts and brown.  Stir frequently and be careful not to burn.  Remove to a paper towel lined baking sheet and cool completely.  

Make the dressing:  In a mason jar with a lid, combine the soy sauce, sugar, vinegar and oil. Shake well until the sugar is dissolved.  Set aside.

When ready to serve, mix the cabbage mixture with the noodle nut mixture.  Dress the salad and toss to coat evenly.