Crunchy Chinese Salad
Recipe provided by Linda Szwast
- Servings: 6
- Nutritional Information per Serving (1 of 6): Calories 820, Total Fat 64 g, Saturated Fat 15 g, Carbohydrates 58 g, Dietary Fiber 4 g, Sugar 36 g, Protein 8 g, Cholesterol 41 mg, Sodium 694 mg
- Total Time: 35 minutes
- Preparation Time: 35 minutes
Ingredients for the Salad:
- 1 large head Napa cabbage, chopped
- 5 green onions, finely diced
- 1/2 cup butter
- 2 packages ramen noodles (discard seasoning packets)
- 1/2 cup sesame seeds
- 1 small pack sliced almonds
For the Dressing:
- 1 cup vegetable oil
- 1 teaspoon soy sauce
- 1/2 cup white vinegar
- 1 cup sugar
Instructions:
- In a large bowl, combine the chopped Napa cabbage and green onions, creating a fresh, crisp base for your salad. Set aside and let the flavors begin to meld.
- Heat butter in a large skillet over medium heat until it shimmers and becomes fragrant. Break the ramen noodles into bite-sized pieces, then toast them alongside the sesame seeds and sliced almonds, stirring frequently, until everything turns a beautiful golden brown and releases an irresistible nutty aroma. Transfer to paper towels to cool and drain any excess butter.
- Whisk together the vegetable oil, soy sauce, white vinegar, and sugar in a bowl to create a balanced, slightly sweet dressing with Asian-inspired flavors. Microwave for 30 seconds to help dissolve the sugar completely. Allow the dressing to cool to room temperature, about 20 minutes. For the best flavor development, prepare this a day ahead.
- Just before serving, toss the cabbage mixture with the golden toasted noodles, seeds, and almonds. Pour the cooled dressing over the top and gently toss everything together until each piece is coated with the glossy, flavorful dressing. Serve immediately to enjoy the perfect contrast of crisp vegetables and crunchy toasted elements.
