Salad Asian Salad, Crunchy Salad, Tsunami Salad, It's All Good

5.0(8)

This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.

by Tim_John·published 2004-12-08

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Vegetable

Servings

(6–8)

Total time

15 min

prep 15 min

Calories / serving

646 kcal

Ingredients (10)

serves

1 head napa cabbagenapa-cabbage
2 (3 ounce) packages of any ramen noodles (do not use the flavor packets)
4 green onionsscallion
1/2 cup butterbutter
1/2 cup slivered almondsslivered-almonds
1/2 cup sesame seedssesame-seed
1/2 cup olive oilolive-oil
3/4 cup sugarsugar
1/2 cup vinegarvinegar
2 tablespoons soy saucesoy-sauce

Instructions (6 steps)

01Dressing: combine ingredients and shake well.
02Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
03Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
04Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.

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Rich recipe — supports nutrition-aware planning.