Napa Cabbage Noodle Salad


  • 1 large head napa cabbage, shredded
  • ½ cup olive oil
  • 1 (3 ounce) package ramen noodles, crushed
  • ½ cup sesame seeds
  • 3 ounces blanched slivered almonds
  • 1 cup canola oil
  • 2 teaspoons soy sauce
  • ⅔ cup white sugar
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons white wine vinegar
  • Directions

  • Step 1

    Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.


  • Step 2

    Prepare the dressing by mixing the canola oil, soy sauce, sugar,balsamic and white vinegars in a blender until smooth.

  • Step 3

    About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

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