I am not a salad person. But this salad? I absolutely LOVE. I got the recipe from my sister-in-law. It’s so easy to make and so, so yummy! Here’s the recipe, in case you’d want to try it yourself. Be warned: You’ll want to have it VERY often!
INGREDIENTS
2 Napa cabbages, shredded
4 green onions, sliced
Crunchies
2 packages of ramen noodles, broken up into small pieces
1/3 cup melted butter
1/3 cup slivered almonds
Dressing
2/3 cup sugar
1/3 cup white vinegar
2/3 cup olive oil
3 tbsp. soy sauce
DIRECTIONS
- For the salad dressing: In a sauce pan, in low heat, combine 2/3 cup sugar and 1/3 cup white vinegar. Then turn off the heat and add 2/3 cup olive oil and 3 tablespoons of soy sauce. Set aside to cool.
- For the crunchies: Combine 1/3 cup melted butter with 1/3 cup slivered almonds, and noodles. Spread evenly and brown on cookie sheet at 350F for 8-10 minutes. Cool, set aside.
- Add shredded Napa cabbage to sliced onions; gently toss to combine. Chill in the fridge until ready to serve.
- Just before serving the salad, add the crunchies and the dressing; toss. (You do not want to add the crunchies in until you’re about ready to serve, otherwise they might get a bit soggy.)
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Have a wonderful weekend, everyone!
