Napa Cabbage Salad

5 from 3 votes

The best version of that slaw recipe with the ramen noodles you'll ever have ~ fresh, flavorful and a hit at gatherings.

Prep Time30

Prep and refrigerate ingredients overnight12

Total Time12 30

Course: Salad

Cuisine: Asian American

Servings: servings

Calories: 546kcal

1 large head napa cabbage, shredded
6 green onions, sliced
½ red bell pepper, diced
2 (4-ounce) packages ramen noodles, seasoning packets discarded, crushed in the package (I use a rolling pin and pound away, but not too much, you want small pieces, not crumbs!)
4 ounces slivered almonds
4 ounces sunflowers nuts
1 stick (8 tbsp) salted butter, or unsalted if you prefer
2 tablespoons soy sauce
½ cup sugar
½ cup tarragon vinegar (I used apple cider vinegar)
1 cup saffron or sunflower oil (uh, yeah, I used canola oil)

Combine cabbage, green onion and red pepper and put in a large plastic zip bag. Refrigerate overnight.
In a large skillet, melt stick of butter over medium heat. Add crushed ramen noodles and nuts and brown. Stir frequently and be careful not to burn. Remove to paper towels to drain and cool completely. Place in another plastic zip bag and refrigerate.
Two hours before serving, mix the cabbage mixture with the noodle/nut mixture. Set aside, back in refrigerator. Make the dressing: in a jar with a lid, combine soy sauce, sugar, vinegar and oil, shake well to dissolve sugar, set aside.
Just before serving, dress the salad. Re-shake dressing and add as much as necessary to toss and coat evenly.

Recipe from my friend, Timm, in Minnesota