Ingredients
6
6 servings
- •1 head napa cabbage
- •1 bunch minced green onions
- •0.33333334326744 cup butter
- •1 (3 ounce) package ramen noodles, broken
- •1 cup slivered almonds
- •2 tablespoons sesame seeds
- •0.75 cup vegetable oil
- •0.5 cup white sugar
- •0.25 cup cider vinegar
- •2 tablespoons soy sauce
Instructions
- Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
- Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
Nutritional Facts
Per 6 servings
- Calories: 632
- Carbohydrate: 40g
- Fat: 51g
- Fiber: 6g
- Protein: 9g
- Sugar: 22g
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