Ingredients Jump to Instructions ↓

  1. Base of salad:

  2. 1 head of Napa Cabbage

  3. 2 -3 bunches of green onion

  4. Dressing:

  5. 1/4 cup red wine vinegar

  6. 1/2 cup granulated sugar

  7. 1/2 cup vegetable oil

  8. 2 tablespoons Worcestershire sauce

  9. 1/2 teaspoon ground ginger

  10. 1/2 teaspoon dry mustard

  11. salt and pepper to taste

  12. The Crunch:

  13. 1/2 cup slivered almonds

  14. 3 packages of Ramen noodles

  15. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Get your largest bowl, you will need it, this salad makes a large amount of salad. Slice Napa cabbage into 1/4 inch slices, you may want to roughly chop the cabbage again so the pieces aren't too large. Slice green onion tops and add to bowl, reserve the white parts of the onions for another recipe.

  2. Melt butter in a large sauce pan, add Ramen noodles to saucepan breaking them as you put them into the sauce pan. The most difficult part of this recipe is browning the noodles, and not burning them. It doesn't take long before the noodles are burnt, it seems to happen only a second or two after they are toasted, watch them carefully. Add toasted Ramen noodles to salad. Add slivered almonds to salad, use your hands and toss the cabbage, green onions, toasted ramen noodles, and almond slivers well.

  3. To make the dressing, use a medium sized bowl, or a shake bottle if you have it, add sugar, vinegar, dry ginger, dry mustard powder, Worechester sauce, and vegetable oil. Whisk thoroughly, it may seem the sugar won't dissolve, it will. If you wanted, I bet you could substitute the sugar with either equal or splenda. Once the sugar as completely dissovled pour over slaw, and mix well.

  4. I have taken Asian Crunchy Slaw to a couple of pot lucks recently with hopes that I would have a little extra to take home, and this didn't happen. So I think this recipe is a real winner. What recipes do you bring to your pot lucks?

  5. Yield: 12 to 16 large servings


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