I thought I would share a great salad that has been a hit at our house this summer. It is based on salad called “Napa Cabbage Chinese Salad,” but we have made a few revisions. This is a salad that could serve around 8 people depending on the size of the bowl. For us, it makes a great dinner several times a week. We’re still getting the kids used to this salad.
Here are the ingredients:
1 Bunch of Wrinkly Kale
1 Medium Head of Napa Cabbage
1/4 cup of stick butter, melted
1 package of Ramen noodles
1 package of sliced almond
1/4 cup sesame seeds
1/2 cup vegetable oil
1/4 cup vinegar
1/2 cup sugar
1 tablespoon soy sauce
Boil ingredients for 1 minute in a sauce pan and then let cool. Shake well before pouring onto salad.
Clean and dry Kale and Napa Cabbage. Remove stems of Kale and tear Kale into small pieces. Remove white centers of Napa Cabbage leaves and tear the leafier part into pieces, mixing with Kale, set aside.
In a pan melt butter and add 1 package of Ramen noodles broken into little pieces. Sauté broken Ramen noodles and slivered almonds in pan with melted butter until brown on medium heat. Add sesame seeds after removing from heat and stir in. Portion out salad and crunchy mixture and add dressing after shaking it vigorously. This salad tastes good warm as well as cooled down. Save the rest of the ingredients for another day if you don’t scarf it all down in one sitting!