Recipe for Napa Cabbage Slaw

[Dutch 'n Sandy]

Some people asked for this recipe last weekend. Hope you enjoy it.
Sandy Dinwiddie

Sandy Dinwiddie

Napa Cabbage Slaw

1. In a large skillet brown the following until golden brown and allow to cool:

3/4 stick margarine, melted
2 packages Top Ramen noodles (While still in the package, break up the noodles with your hand or a rolling pin. Discard the flavor packet.)
¼ cup sesame seeds
½ cup slivered almonds

2. Put into mixing bowl and toss together:

Large head Napa cabbage (Chinese cabbage) Cut out center stem from each leaf, then finely slice leaves cross grain
6 green onions, clean, then finely slice cross grain


3. In a medium mixing bowl combine the following in order:

½ cup cider vinegar
1 cup cooking oil.
SLOWLY DRIZZLE THE OIL INTO THE VINEGAR WHILE WHISKING CONTINUOUSLY AND VIGOROUSLY. Otherwise the oil will not incorporate into the vinegar and you will have a layer of oil floating on top.

CONTINUE TO WHISK VIGOROUSLY AS YOU ADD THE FOLLOWING:
2 T. Lite soy sauce, slowly drizzle this ingredient too

Then add:
1 cup sugar
½ tsp. salt
¼ tsp. pepper

Add the toasted ingredients to the cabbage mixture and toss until blended. Keep in the refrigerator until served. Add the dressing just before serving and thoroughly toss together, otherwise the noodles will get soggy.

This recipe was served at the Boomers Rally at Rayford's crossing in April, 2006 by Sandy Dinwiddie. This is not my recipe. I have had this dish several times and the recipe I used came from Roma Krejci who got it from Barbara Prokop. I have made my own modifications to their recipe.

[Dutch 'n Sandy]

Some people asked for this recipe last weekend. Hope you enjoy it.
Sandy Dinwiddie

Sandy Dinwiddie

Napa Cabbage Slaw

1. In a large skillet brown the following until golden brown and allow to cool:

3/4 stick margarine, melted
2 packages Top Ramen noodles (While still in the package, break up the noodles with your hand or a rolling pin. Discard the flavor packet.)
¼ cup sesame seeds
½ cup slivered almonds

2. Put into mixing bowl and toss together:

Large head Napa cabbage (Chinese cabbage) Cut out center stem from each leaf, then finely slice leaves cross grain
6 green onions, clean, then finely slice cross grain


3. In a medium mixing bowl combine the following in order:

½ cup cider vinegar
1 cup cooking oil.
SLOWLY DRIZZLE THE OIL INTO THE VINEGAR WHILE WHISKING CONTINUOUSLY AND VIGOROUSLY. Otherwise the oil will not incorporate into the vinegar and you will have a layer of oil floating on top.

CONTINUE TO WHISK VIGOROUSLY AS YOU ADD THE FOLLOWING:
2 T. Lite soy sauce, slowly drizzle this ingredient too

Then add:
1 cup sugar
½ tsp. salt
¼ tsp. pepper

Add the toasted ingredients to the cabbage mixture and toss until blended. Keep in the refrigerator until served. Add the dressing just before serving and thoroughly toss together, otherwise the noodles will get soggy.

This recipe was served at the Boomers Rally at Rayford's crossing in April, 2006 by Sandy Dinwiddie. This is not my recipe. I have had this dish several times and the recipe I used came from Roma Krejci who got it from Barbara Prokop. I have made my own modifications to their recipe.