Monday, January 17, 2011

Napa Cabbage Salad

3 packs Ramen Noodles (raw, discard the seasoning)
5 oz. sliced Almonds
1 butter stick

I head Napa cabbage

2 bunches scallions (optional)

1/2 c Cider vinegar
3/4 c brown sugar
2 tbsp soy sauce
3/4 c Olive oil
Break raw Ramen noodles into pieces. Saute noodles and almonds in butter until lightly toasted.

Chop cabbage.

Finely chop scallions.

Combine vinegar and sugar in a sauce pan. Stir over low heat until sugar is melted. Combine with soy sauce and Olive oil.

When ready to serve, toss all ingredients. When I serve it at home, I keep everything separated, and who ever wanted some, they can make their own servings. I like to keep the noodles and almonds crunchy. You should try this.

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