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Crunchy Napa Cabbage Salad

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
World
Crunchy Napa Cabbage Salad
Ingredients
  • 1 head napa cabbage
  • 1 bunch minced green onions
  • 1/3 cup butter
  • 1 (3 ounce) package ramen noodles, broken
  • 1 cup slivered almonds
  • 2 tablespoons sesame seeds
  • 3/4 cup vegetable oil
  • 1/2 cup white sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons soy sauce
Instructions
1
Acquire all necessary components.
2
Shred the cabbage into thin, uniform strips; avoid chopping. Merge green onions with shredded cabbage in a spacious container and refrigerate until time is right to serve.
3
Heat the oven to 350 degrees F (175 degrees C). Prepare the crunchy topping: Melt butter in a cooking vessel. Blend ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4
Transfer the mixture onto a baking sheet and bake the crunchy topping in the preheated oven, frequently rotating to prevent burning, for 5 to 7 minutes. Once they achieve a golden brown hue, remove them from the oven.
5
Combine oil, sugar, vinegar, and soy sauce in a small saucepan. Bring the mixture to a boil, allow it to simmer for 1 minute. Remove the pan from heat and permit it to cool.
6
Combine shredded cabbage with crunchy topping and dressing immediately before presentation. Serve promptly, as the crunchies will become soggy if delayed.