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| CHINESE CABBAGE SALAD | |
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1 head Chinese cabbage (napa), finely chopped 5 green onions, including tops, diced 2 pkgs. Top Ramen noodle soup (break up noodles, discard flavor packet) 1/2 c. sesame seeds (1.78 oz. can is okay) 1/2 c. butter 1 sm. pkg. sliced or slivered almonds DRESSING: 1/2 c. salad oil 2 tsp. soy sauce 1 c. sugar 1/2 c. vinegar Chop onions and cabbage and mix together in a large bowl. Chill for two hours. Brown noodles, sesame seeds and almonds in butter until a nice tan color. Drain on paper towel. Keep at room temperature. DRESSING: Mix dressing ingredients until sugar is dissolved and oil blends in. Twenty minutes before serving, mix all together. Makes 12 to 15 servings. | |
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recipe reviews #127818
Dfagan (Alabama) says:
This is delicious. I only used 5 tablespoons of butter to sauté the ramen noodles, almonds and sesame seeds. I also only used 3/4 cup of sugar. I have had the recipe both ways and either way it's great.
#166094
SoulDr (Illinois) says:
I use chow mein noodles instead of Ramen Noodles as I'm allergic to MSG. The chow mein noodles do not need to be cooked so I cut the butter back to 1/4 c. I also replaced 2 tsp. of vegetable oil with sesame seed oil. Also used 1/2 c. of sugar substitute for 1/2 c. of sugar.
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