NAPA CABBAGE SALAD

INGREDIENTS

  • 3 LARGE HEADS OF NAPA CABBAGE

  • 2 BUNCHES SCALLIONS

  • 1 JAR SESAME SEEDS

  • 2 BAGS CHOPPED ALMONDS (ROASTED @ 350-10 MINUTES)

  • 2    PACKAGES RAMEN ORIENTAL FLAVOR NOODLES, BLUE PACK

  • 3/4  CUP OLIVE OIL

  • 1/3  CUP  WHITE VINEGAR

  • 2  TSP. SOY SAUCE

  • 3/4  CUP  SUGAR

Directions

WASH & CHOP NAPA CABBAGE – DRAIN, DRY AND REFRIGERATE UNTIL READY TO SERVE.

WASH & CHOP SCALLIONS – DRAIN, DRY AND REFRIGERATE UNTIL READY TO SERVE.

MIX OLIVE OIL, VINEGAR, SOY SAUCE, SUGAR AND 1 SEASONING PACK FROM THE RAMEN NOODLES TOGETHER TO MAKE THE DRESSING.  SHAKE WELL.

WHEN READY TO SERVE, PLACE ALL IN LARGE BOWL, TOSS WITH THE SALAD DRESSING AND SERVE IMMEDIATELY.

NOTE:  YOU WILL END UP WITH AN EXTRA PACK OF RAMEN SEASONING.

RECIPE BY LISA FROM BOB’S

2019-09-08T13:45:22-05:00

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