Tuesday, April 26, 2011

Napa Cabbage Salad

I stole this recipe from my mom’s own recipe book but the truth is, she only has it in her own book because we had it 9 years ago at a Potluck. I loved it so much she asked her friend for the recipe and has maybe made it once since… Unfortunately for me, it’s a very deceiving salad. It feels… somewhat healthy… but it’s heavy on the butter and oil, thus delicious and extremely bad for any diet because you can’t just have a bit. You should try it out! It makes a big bowl full so it’s great for large gatherings or gluttons like my family and I. Ha! I’m just kidding… We really do love food though! A LOT! (and there are no leftovers...)

1 Large head of Napa Cabbage
5 Green onions, finely chopped
1 cup of Chinese Style noodles
½ cup of Sesame Seeds
½ cup of Slivered Almonds
½ cup of butter (1 stick)

For the Dressing:
¾ cup of Oil
2 Tbsp Soya Sauce
2 Tbsp Sugar
½ cup Rice Vinegar

1. Chop cabbage and remove the coarse part of the core. Mix the green onions with the cabbage in a large bowl and refrigerate while preparing the rest of the salad.
2. Break the noodles. In a large frying pan, brown the noodles, almonds and sesame seeds in butter. Refrigerate until needed.
3. In a covered jar, combine all the dressing ingredients and shake well.
4. Half an hour before serving the salad, mix the noodle mixture and the dressing into the cabbage and toss.

Bon Appétit!

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