After making slow-cooker minestrone last week, I had leftover cabbage I wanted to use up. My friend is obsessed with China, so I decided to make us an Asian-inspired cabbage salad. I found a recipe for Napa Cabbage Salad on AllRecipes.com but made a few adjustments because of what I had on hand.
- 1 head of cabbage [Napa or otherwise]
- 1/3 cup butter
- 1 (3 ounce) package chow mein noodles, broken
- 2 tablespoons sesame seeds
- 1 cup chopped almonds
- 1/4 cup rice vinegar
- 3/4 cup vegetable oil
- 1/4 cup white sugar
- 2 tablespoons soy sauce
- Finely shred the head of cabbage
- Preheat oven to 350 degrees
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool
- Pour dressing over cabbage and store in fridge
- Make the crunchies: Melt the butter in a pot. Mix the chow mein noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn. When they are browned, remove them from the oven.
- Combine dressing, crunchies, and cabbage immediately before serving.
My other friend came over and soon enough, it was all gone!