Ramen Cookbook At Home: Recipes and Menu Plan by JONES ALFRED PH.D

Author:JONES ALFRED PH.D [ALFRED PH.D, JONES]
Language: eng
Format: mobi, azw3
Published: 2021-07-30T16:00:00+00:00

Napa Cabbage Salad

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

Prep: 15 mins Cook: 15 mins Total:

30 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

1 head napa cabbage

1 bunch minced green onions

⅓ cup butter

1 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

¼ cup cider vinegar

¾ cup vegetable oil

½ cup white sugar

2 tablespoons soy sauce

Directions

Instructions Checklist

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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

Nutrition Facts Per Serving:

632 calories; protein 9.2g 18% DV; carbohydrates 39.8g 13% DV; fat 51.3g 79% DV; cholesterol 27.1mg 9% DV; sodium 652.5mg 26% DV.

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