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Napa Cabbage Salad

I’m not sure about this recipe’s origins. My grandmother used to make this, and this is my cousin’s version. It could probably be tweaked even more to simplify.

Please don’t be frightened when you see that it calls for Ramen noodles! I usually dislike them, although in this recipe they are truly transformed into something magical!


  • 1 head Napa [or regular] cabbage
  • 1 bunch minced green onions
  • 1/3 cup butter [or your favorite cooking oil]
  • 1 package (3 ounce) ramen noodles, broken
  • 2 tablespoons sesame seeds
  • 1 cup slivered almonds
  • 1/4 cup cider vinegar
  • 3/4 cup vegetable [or sesame] oil
  • 1/2 cup white sugar [or honey]
  • 2 tablespoons soy sauce


Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a
large bowl, cover and refrigerate until ready to serve.

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds
into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies
in a preheated 350° F oven, turning often to make sure they do not burn. When they are browned
remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture
to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or
the crunchies will get soggy.

Submitted by Veronica Furlong, Tucson CSA