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Crunchy Chinese Salad

Delicious crunchy salad, Good for a pot luck dinner or large family gathering.

Source: Paula Deen (Entered by Anna Evans)
Serves: A whole lot! Or as your grandparent might say...It makes a wash pot full!
Vegan!

Ingredients
1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter (YIKES that’s a lot a ’buttah! I am going to substitute olive oil or mix the two)
2 packages Ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds

Step by Step Instructions
  1. First mix cabbage and onions in a large bowl, set aside.
  2. Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
  3. To make dressing, mix together 1 cup vegetable oil 1 teaspoon soy sauce 1/2 cup white vinegar 1 cup sugar Microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
  4. Toss together all salad ingredients and add dressing just before serving.

Comments

Comments added by fellow market members.

this from Tricia Dabbs: My recipe is similar to Paula Deen's, but I don't use all that butter. Instead I toast the ramen noodles, sesame seeds, and almonds in the oven. For the dressing I substitute some of the vegetable oil and use sesame oil (just a little) and I do add the seasoning packet to the dressing. More sodium of course.



Posted by: Anna Evans at Monday November 07, 2011 09:55 PM EST