Asian Nappa Cabbage Salad

1. 1

   1. Melt butter in a pan.

2. 2

   2. Crunch up ramen noodles in package, crunch into tiny bits.

3. 3

   3. Add the crunched up noodles, sesame seeds and almonds to the butter. Toss around until noodles and almonds are starting to brown, about 5-10 minutes. Set aside and let cool.

4. 4

   4. Rinse cabbage under cold water well, let drain and dry with paper towels. Cut cabbage in thin slices all the way through.

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   5. Rinse and dice green onion, toss with sliced cabbage in a bowl.

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   For the dressing:

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   Mix oil, sugar, soy sauce, vinegar and pepper well. If you have a salad dressing shaker, use it to shake up the dressing, or a mason jar works well also.

8. 8

   6. Assemble salad just before you eat. Add browned seeds and noodles to salad, toss with dressing. This salad does not store well. If you are going to bring it to a picnic or party, I would advise assembling it when you get there.

* Per serving · 4 servings · Values may vary.

No additional tips available.