You will not be able to stop eating this salad. Napa cabbage is the base for this salad, so it is nice and crisp, and remains crunchy.  The Ramen noodles in this salad help to provide a wonderful crunch.

Base of salad:
1 head of Napa Cabbage
2 -3 bunches of green onion
Dressing:
1/4 cup red wine vinegar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 tablespoons Worcestershire sauce
salt/pepper to taste
The Crunch:
2 small packages of slivered almonds
3 packages of Ramen noodles
2 tablespoons butter
salt/pepper to taste

Use a large bowl. The Napa when chopped gains volume.

The Base:

1)Chop the head of napa cabbage coarsely. Discard the very end. Throw into your bowl.

2) Chop the roots off the end of the onion and discard

3)Dice the green onion (including the green part)

4)Thrown the onion into the bowl with the Napa Cabbage.

Set aside

The Crunch;

1)Break up the ramen noodles and put into a frying pan with 2 tablespoons of butter. Fry them until they are a very light brown

2) add the slivered almonds until the entire mixture is a light brown. Set aside to cool.

The Dressing:

1) put all of the ingredients into a shaker bottle and shake the h_ll out of it.

If serving right away you can thrown the noodle/almond mixture on top of the Napa/Green Onion mixture. The shake the dressing and pour it on the salad. This makes a large salad so if you feel that you will not eat it all in one sitting – don’t mix it all together, just portion everything out and pour a little dressing on each salad. This is great for parties.

Thanks to Johnny50 for sharing this salad recipe.

TAGS | Ramen, Salads

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