Napa salad

I found this recipe back when I first faced the question of “What the heck am I going to do with this gigantic head of Napa cabbage?”. This was probably immediately after the question of “What the heck is this?”. I’ve been making it ever since…with a few tweaks along the way. For example, I omit that hideous seasoning packet from the ramen noodles. Yes ramen noodles…they still exist and they may still be 4 for $1.

Ramen noodle-sesame seed-almond mix

If you are serving this in one sitting, feel free to toss everything together and serve per the recipe below. But if I’m making it just for me, which means multiple servings, I keep the cabbage, the noodle-sesame seed-almond mixture, and the dressing separate and toss together an individual portion just before I’m ready to eat. This will prevent the noodles and almonds from getting soggy.

Napa salad
Source: allrecipes.com (July 2006)
Makes: a lot


Ingredients
1 package ramen noodles (doesn’t matter which “flavor”)
2 Tbsp butter
2 Tbsp toasted sesame seeds
1/2 cup blanched slivered almonds (or sliced almonds)
1 head napa cabbage, shredded

Individual portion of Napa salad

6 green onions, chopped
1/4 cup canola oil
1/4 cup rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp white sugar
Salt and pepper to taste

Directions
1. Discard seasoning packet from ramen noodles, then crush noodles. In a medium skillet, brown noodles in butter over medium heat. Add almonds and sesame seeds and cool.
2. Once cooled, toss noodle mixture in large bowl with cabbage and onions.
3. In a separate bowl, whisk together oil, rice vinegar, soy sauce, sesame oil, and sugar. Pour dressing over salad, toss and serve.