Vicki's Family Recipe: Chinese Cabbage Salad
A recipe from CSA member Vicki
1 head finely chopped Napa cabbage
2 bunches of finely chopped scallions
¼ cup of margarine
2 packages of ramen noodles (not cooked…discard the seasoning if using soup variety)
½ cup of sesame seeds
½ cup of slices almonds
¾ cup vegetable oil (canola oil is fine too)
½ cup white vinegar
½ cup granulated sugar
2 T. soy sauce
Salad: Finely chop the Napa and scallions and toss together
Crunchy Topping: in a frying pan, melt the margarine and add the broken up noodles, sesame seeds and almonds…stir until lightly browned. Place on a paper towel and set aside to cool.
Dressing: in a jar, combine oil, vinegar, sugar and soy sauce. Shake well and refrigerate until ready to serve.
To serve, toss the crunchy topping mixture into the greens. Add the dressing and toss just before serving. Depending on the amount of cabbage used, adjust the amount of crunchies and dressing. All three can be made in advance and kept separately in the refrigerator until ready to serve. (We’ve had it last for a week when not devoured on the first day we serve it!)