Yummy Crunchy Napa Cabbage Salad
- FOR THE DRESSING:
- 2/3 cups Sugar
- 1/3 cups White Vinegar
- 2/3 cups Olive Oil
- 3 Tablespoons Soy Sauce
- _____
- FOR THE CRUNCHIES:
- 1/3 cups Melted Butter
- 1/3 cups Slivered Almonds
- 2 packages (3 Oz. Package) Ramen Noodles, Broken Up Into Small Pieces
- _____
- FOR THE SALAD:
- 2 heads Napa Cabbages, Shredded
- 5 whole Green Onions, Sliced
- 1. For the salad dressing: In a sauce pan, in low heat, combine the sugar and white vinegar. Then turn off the heat and add the olive oil and soy sauce. Set aside to cool.
- 2. For the crunchies: Combine melted butter with slivered almonds and noodles. Spread evenly and brown on a cookie sheet at 350F for 8-10 minutes. Cool, set aside.
- 3. For the salad: add shredded Napa cabbage to sliced onions and gently toss to combine. Chill in the fridge until ready to serve.
- 4. Just before serving the salad, add the crunchies and the dressing; toss. (You do not want to add the crunchies in until you're about ready to serve, otherwise they might get a bit soggy.)
dressing, sugar, white vinegar, olive oil, soy sauce, butter, ramen noodles, salad, cabbages, green onions
Taken from tastykitchen.com/recipes/salads/yummy-crunchy-napa-cabbage-salad/ (may not work)