Napa Cabbage Salad with Sesame Crunchies

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Napa Cabbage Salad with Sesame Crunchies
Serves 4
Also known as Chinese Cabbage, Napa Cabbage has been cultivated for over six thousand years in China. It has an oblong head with tightly packed pale green to white, crinkled leaves and a mild, sweet flavor. Napa’s crispy, fibrous leaves and its unique cabbage, iceberg lettuce, and celery-like flavor give reason for it to be often called “celery cabbage”. It is a versatile cabbage, which can be eaten raw or cooked and is used in stir-fry and soups. It is also enjoyed pickled with salt and chilies to make Kim Chee. This delicious recipe is a perfect example of Napa’s salad capabilities.
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  1. 1 head Napa Cabbage
  2. 1 bunch Green Onions, chopped
  3. 1/3 cup Butter
  4. 1 pkg. (3 oz.) Ramen Noodles, broken
  5. 2 Tbsp. Sesame Seeds
  6. 1 cup Slivered Almonds
  7. 1/4 cup Cider Vinegar
  8. 3/4 cup Vegetable Oil
  9. 1/2 cup Granulated Sugar
  10. 2 Tbsp. Soy Sauce
  1. Finely shred the head of cabbage; do not chop.
  2. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  3. Preheat oven to 350 degrees F.
Make the Crunchies
  1. Melt the butter in a pot.
  2. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.
  3. Spoon the mixture onto a baking sheet and bake the crunchies in the pre-heated 350 degrees F oven (turning often to make sure they do not burn).
  4. When they are browned remove them from the oven.
Make the Dressing
  1. In a small saucepan, heat vinegar, oil, sugar, and soy sauce.
  2. Bring the mixture to a boil, let boil for 1 minute.
  3. Remove the pan from heat and let cool.
  4. Combine dressing, crunchies and cabbage immediately before serving.
  5. Serve right away or the crunchies will get soggy.
Nino Salvaggio