Ramen Noodle Napa Cabbage Salad with Asian Dressing
Crunchy cabbage paired with toasted ramen, almonds, and sesame seeds tossed in a vinaigrette with Asian flavors is the perfect side dish or add protein for a light meal.
Ingredients
- 1 large head of Napa Cabbage cleaned and chopped/shredded into thin strips
- 1 bunch of Green Onions sliced thin
- 1 red bell pepper cut into long thin strips
- 2 packages Ramen Noodles any flavor discard flavor packet
- 1 cup sliced Almonds
- 1/2 cup Sesame Seeds
- 6 tablespoons Butter
- 3/4 cup Vegetable Oil
- 2 tablespoons Sesame Oil
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 3/4 cup Sugar
- 1/2 teaspoon fresh cracked Pepper more if you prefer
Instructions
- Shred or cut cabbage in to thin strips. Clean cabbage by rinsing it with cold water and letting drain in colander.
- In skillet melt butter, add crushed ramen noodles to the pan. Move around with spatula until noodles begin toast, add almonds, saute for a few minutes longer, then add sesame seeds, continue to saute until sesame seeds begin to toast. Remove from heat and let cool.
- Whisk together oil, soy sauce, rice wine vinegar, sugar, and pepper until sugar has dissolved.
- Combine cabbage, with sliced green onions, and sliced red bell peppers.
- -Just before serving add ramen mixture to cabbage, pour dressing onto salad and toss. Serve immediately.
Notes
Note: If you are going to bring this to a potluck or picnic, I suggest, you transport the three components separately and toss on the spot just before everyone eats.
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