Asian Salad

Asian Salad

For a sensational summer salad, toss shredded napa cabbage and sliced green onions with toasted ramen noodles, slivered almonds and sesame seeds.

Rated 4.6 from 310 votes

Prep Time

20M

Total Time

30M

Servings

10 servings

What You Need

2 (3 ounce) packages ramen noodles, crushed

1 cup blanched slivered almonds

2 teaspoons sesame seeds

1/2 cup butter, melted

1 head napa cabbage, shredded

1 bunch green onions, chopped

3/4 cup vegetable oil

1/4 cup distilled white vinegar

1/2 cup white sugar

2 tablespoons soy sauce

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Instructions

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.

In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

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