-
-
My review
Napa Cabbage Salad
Carol
"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 631 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts
Per Serving: 631 calories; 51.3 g fat; 39.8 g carbohydrates; 9.2 g protein; 27 mg cholesterol; 653 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 264326 Ratings
-
-
-
-
-
Most helpful positive review
10/18/2004
We have been making this salad for years in my family. Instead of cider vinegar we use seasoned rice vinegar and instead of vegatable oil we use peanut oil. Never put dressing in the fridge. Yo...
Most helpful critical review
1/4/2011
Did not really like. Break up ramen noodles before you open them. Expensive for what you end up with. Highin calories low in flavor.
Most helpful
Most positive
Least positive
Newest
10/18/2004
We have been making this salad for years in my family. Instead of cider vinegar we use seasoned rice vinegar and instead of vegatable oil we use peanut oil. Never put dressing in the fridge. Yo...
8/3/2004
I have just about had it with people changing the recipes and writing about it in the reviews/ratings. Just make it a new recipe and post it under a new name! This is a great salad! I have bee...
2/17/2008
5-Stars just as written! No doctoring up required. I did feel there was a tad more butter than necessary for the crunchies (but maybe that's just me). I can see where this would be an easy "mak...
7/8/2007
Hearing people rate this recipe, but switching everything only makes it sound confusing to me. My husband made this for me and he FOLLOWED the RECIPE EXACTLY! WE BOTH LOVED IT! We were both plea...
1/13/2008
Perfect potluck dish for traveling! Here's how: make the dressing at home, let it cool and pour into a leakproof container, and seal the container in a ziplock bag. Gladlocks will leak! Toast t...
3/25/2006
Delicious! I didn't change a thing on the first try, but I will next time. I am in the camp that says "you can't have too much butter" but 1/2 cup really IS too much. I think 1/4 would be plenty...
6/14/2007
This salad is delicious! The only 2 things I did different is cut the oil to only 1/2 cup instead of 3/4, and it did not change it a bit. I also cut back on the butter to mix the ramen noodles...
12/20/2005
This is an excellent salad! I brought this to a potluck at work and the bowl was wiped clean! I did make modifications, but I do that with almost all recipes. I used pre-shredded cole slaw mi...