I got this from a dear old pastor's wife about 20 years ago. She was the sweetest lady and loved to cook. I was single and going to college then, she would have me over for dinner and taught me a few things about cooking and baking. She made the best cakes, but never shared those recipes with me.
I have seen this recipe other places, with different names, but no matter what you call it I call it GOOD! It isn't an overly pretty salad, but it is tasty. I like to serve this in the spring time and often we have it with our Easter meal.
Napa Salad
INGREDIENTS:
1 large head of Napa or Red Cabbage, shredded (sometimes I do a little of both kinds for color)
6 green onions, chopped
2 packages Ramen Noodles (any flavor)
1/4 Tbls oil
4 oz sunflower seeds
4 oz slivered almonds
DRESSING:
2 Tbls soy sauce
1 c oil
1 c sugar
1/2 c tarragon vinegar
Mix cabbage and onions. Refrigerate for 2 hours. Saute broken Ramen Noodles without flavor packets, almonds and sunflower seeds in oil. Combine with cabbage and refrigerate for 2 hours. Mix dressing and pour over salad 15 minutes before serving.
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2 comments:
I've had this recipe for a long time, too. Try adding some cooked, cut up, chicken breasts. It pretty much makes a main dish in the summer!
I LOVE this recipe-We make it pretty similar, however, instead of cabbage, I do brocolli slaw sometimes...more crunch-
Our whole family adores this-
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