November 17, 2011


 No, not Napa Valley.  Although, my aunt and uncle swear it’s the best trip in the world and love to visit wine country every year, today we’re talking Napa cabbage.


This salad is simple to assemble, has very few ingredients and is almost like a glorified coleslaw. But rest assured, is a crowd pleaser every time I fix it. 

Whether it’s for a weeknight dinner, tailgating, dinner party or first date meal, it is a great recipe to have up your sleeve when you want to cook to impress.  I promise you will get rave reviews.

Napa Salad

Print this recipe!

For the dressing-
  • 1/4 C vinegar
  • 1/2 C sugar
  • 3/4 C oil
  • 2 T soy sauce
Boil for 2 minutes and let cool.
For the Salad-
1 head Napa Cabbage
2 pkg. ramen noodles
1 pkg. (1/4 C) slivered almonds
green onions
Thinly shred/chop napa cabbage.


Preheat oven to 350 degrees.

Break up ramen noodles into small pieces and discard the seasoning packets.  Place on baking sheet.  Mix in the slivered almonds into the ramen noodles and bake until golden brown about 5-7 minutes.  BE CAREFUL - THEY BURN EASILY!  BE SURE TO CHECK THEM AS THEY ARE IN THE OVEN!


Let the noodles/almonds cool.  Chop green onions and mix altogether. 

Boil dressing ingredients in a small pot over medium heat for 2 minutes.  The liquid will splatter, so I recommend partially covering the pot.  Let cool and store in a jar with a tight fitting lid.



Dress with dressing right before serving.

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