Napa Cabbage Slaw

This salad is famous in Marc’s family. His grandpa and grandma make it, his aunts make it, his mom and sister make it. I haven’t met a person who can resist it. It’s essentially shredded napa cabbage with toasted crunchy bits and a sweet vinaigrette.

I did the unthinkable and altered the recipe a wee bit. While I love the original, I always thought the dressing was too sweet, so I kicked the sugar back by half. I also added more almonds and seeds to the crunchy bits because, as Marc reminded me, it’s the best part. I love this new version and I’m sharing it with you! It makes a bunch and is just itching to be invited to a party.

Ingredients

Dressing

1 cup extra virgin olive oil or neutral oil
1/2 cup apple cider vinegar
1/2 cup granulated sugar
2 tablespoons soy sauce

Crunchy Topping

1/2 cup or 1 stick unsalted butter
2 packages top ramen, chicken flavor, crushed
1 1/2 cup sliced almonds
1/4 cup white sesame seeds
2-3 tablespoons black sesame seeds (optional)

Salad

1 large head napa cabbage, washed, tough outer leaves removed
1 bunch green onions, sliced thin

Instructions

Dressing: Add dressing ingredients to a medium saucepan and heat over medium low until sugar is dissolved, but do not bring to a full boil. Transfer to a pint mason jar to cool.
Crunchy Topping: Add butter to a large skillet and heat on medium low until butter is melted. Add crushed ramen noodles and ONE packet of seasoning, stir for a minute or two. Add almonds and sesame seeds and turn skillet to low. Cook, stirring often, until everything is nicely brown, but be careful not to let it burn. Set aside to cool.
Salad: Remove tough end of the cabbage plus an inch or so above it. Quarter cabbage lengthwise and use a sharp knife to shred the cabbage by cutting 1/8 inch ribbons widthwise from leaf to stem. Add to a large bowl. Add green onions and refrigerate until ready to serve.
When ready to serve, add crunchy topping to the cabbage and green onions and add dressing to taste. Toss well and add extra black sesame seeds if you like for color. Salad will wilt down a bit with dressing.