Nappa Salad
Three Parts
Part 1
1 Nappa Cabbage
1 bunch Green Onions
Part 2
1 cup Sugar
1 cup Vegetable Oil
1/2 cup White Vinegar
2 Tbsp Soy Sauce
1 Tbsp Hot Chili Oil
Part 3
1/3 cup Butter (2/3's stick)
2 packages Ramen Noodles
1 cup Sliced Almonds
1/2 cup Sesame Seeds
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Melt butter in pan.
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Teriyaki Chicken works
well. Others work too, some don't.
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Seasoning packets to
add to the melted butter.
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See above.
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Sliced Almonds.
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Sesame Seeds.
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Noodle brick from Ramen
package..
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Stir in the nuts and seeds, crumble up the noodles. Mix well and cut the heat. And, oh yeah..., try not to snack off it. |
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Nappa cabbage and Green Onions. (Mouseover for closeup.) |
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Crosscut nappa from tip to heal. Use white parts near heal. They are not bitter. Mix with chopped Green Onions. |
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Mix vegetable oil, white vinegar, sugar, soy sauce, and hot chili oil together. |
I don't have a picture of the final mix. You ate it all.
Note:
Mix three components in equal parts.
What you mix you must eat, as the crunchies get soggy after a few hours.
For this reason, it works well to leave the mixture separate and
mix some as you go. It will last a week in the fridge.
The crumblies don't need refrigeration.
Shake the dressing well before mixing.
Enjoy!