Recipe: Napa Cabbage Salad

I first sampled this salad the weekend my son-in-law graduated from grad school. His parents threw a picnic/BBQ at their home and it just so happened to be the day Kyle would propose to Emily. It was a memory making day. The proposal and this delicious salad.

I really love the fact that this is make ahead kind of salad. A real time saver. Also, the ingredients are available at most grocery stores and nothing fancy about it even though it is a little fancy in appearance with the curly Napa Cabbage. So – give it a try a replace your next batch of cole slaw with this recipe.

Napa Cabbage Salad

1/2 c. butter
Large can Chow Mein noodles
1/2 c. slivered almonds
1 head Napa cabbage
5 green onions, diced
1/2 c. sunflower seeds
1/4 tsp. salt
1/2 c. salad oil
1 1/2 tsp. soy sauce
1/2 c. sugar
1/4 c. cider vinegar

Whip last five ingredients together with whisk or in blender until the consistency of honey. I usually make this the night before and let the dressing sit in the refrigerator until ready to serve.

Break up dry noodles and brown in butter over low to medium heat. Be careful as it burns easily. Add almonds when noodles are almost brown and cook with noodles. Dry on a paper towel. Can be stored in ziplock after they are cool if you are preparing ahead of time.

Chop up the Napa cabbage and the green onions and mix together in large bowl. When ready to serve, add sunflower seeds and browned noodles. Toss with dressing.

Y’all Enjoy! 🙂


2 Comments Add yours

  1. I want this right now. Thank you.

  2. JayLene says:

    Stir fry some chunks of chicken breast w/ a little olive oil and Chinese Five Spice and add to this salad. It should take it right over the top.

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