Recipe courtesy of Linda Szwast
Crunchy Chinese Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 820
- Total Fat
- 64
- Saturated Fat
- 15
- Carbohydrates
- 58
- Dietary Fiber
- 4
- Sugar
- 36
- Protein
- 8
- Cholesterol
- 41
- Sodium
- 694
- Total: 35 min
- Prep: 35 min
Ingredients
For salad:
1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds
For dressing:
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar
Directions
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.