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.

Ingredients

• 1 head Napa cabbage (or 2 bags)
• 1 bunch minced green onions (optional, but adds flavor)

Crunchies

• 1/3 cup butter
• 1 package Ramen noodles
• 2 tbsp sesame seeds
• 1 cup slivered almonds

Dressing

• ¼ cup cider vinegar
• ¾ cup vegetable oil
• ½ cup white sugar
• 2 tbsp soy sauce

Directions

Crunchies

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).

Dressing

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!