1 large head Napa Cabbage, shredded
1 (3 ounce) package chicken ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup slivered almonds
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar
Crush ramen noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning and add powdered seasoning mix from ramen noodles. Toss in a large bowl with cabbage and onions.
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
This slaw is my current obsession (and a recipe that calls for ramen noodles-it has to be delicious)! Don’t freak out because of the ingredients just yet because there are a couple alterations we do when making this. In trying to still keep down the calories and carbs, we use one packet of sweet-n-low instead of the sugar, and some non-stick spray instead of the butter. Of course, you can play with using something different other than almonds if you prefer, as well as the oils and vinegar.
Enjoy this cold slaw/salad at your next BBQ or even as a quick side dish during the week. Try it out and let me know what you think!