I’ll keep this post short and sweet — my favorite summer salad is the Napa Cabbage Salad.
It pairs a delicious apple cider vinegar dressing with cabbage and “crunchies.” PQ has been requesting salad a couple times a week and I’m glad this is one of his favorites! I also like to bring this to potlucks because it pairs well with a lot of other dishes.
- 1 head Napa cabbage (or 2 bags)
- 1 bunch minced green onions (optional, but adds flavor)
- 1/3 cup butter
- 1 package Ramen noodles
- 2 tbsp sesame seeds
- 1 cup slivered almonds
- ¼ cup cider vinegar
- ¾ cup vegetable oil
- ½ cup white sugar
- 2 tbsp soy sauce
Preheat oven to 350 degrees. Melt butter in a pot. Mix crushed ramen noodles, sesame seeds, and almonds into pot. Spoon onto a baking sheet and bake in oven, turning often. Cook until browned (about 15 minutes).
Heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for one minute. Remove and let stand.
Finely shred cabbage (or open bags). Combine minced green onions and cabbage into large bowl. Combine all ingredients and serve immediately.*
*Crunchies will get soggy if you don’t!