Thursday, March 18, 2010

Chinese Napa Salad

For St. Patrick's day (also my first dinner home during spring break), my mother taught me how to cook my favorite meal. Cabbage and Corned Beef wasn't an option for the lucky day as I am was vegetarian (going on 8 months!), but cabbage was.  So, out came the recipe card for Chinese Napa Salad, a recipe my family got from an old friend some ten years ago now. The recipe here is how it is on the card, however, my mother makes a delicious lite version that I will get on here as soon as she WRITES IT DOWN (hint, hint Mom.  I know you read this).  Still, I think it's best to try the authentic recipe first and then adjust it to your own tastes.

Chinese Napa Salad

Servings: 8


1 large head of cabbage, shredded
5 green onions, sliced thinly
1/2 stick of butter
2 packages of Ramen noodles, without seasoning packet
1/2 cup sesame seeds
1/2 cup slivered almonds

Dressing ingredients:

1/2 cup vegetable oil
1/2-3/4 cup red wine vinegar
1/4 cup water
1/4 cup-1/2 cup sugar
2 1/2 teaspoons soy sauce


Wash and drain cabbage.

 Melt 1 stick of butter in pan, and add 2 packages of Ramen noodles (no flavor packets) broken up.

Add 1/2 cup sesame seeds and 1/2 cup slivered almonds. Sauté until golden brown. Cool.

Shake dressing and mix all ingredients just before serving.

Suggestions: Put ramen in a Ziploc bag and place a towel beneath; then, use a meat pounder to break up brick of noodles. Works great!

(Yeah!  Live action shot!)


  1. Yummy delicious salad!! My favorite part of this blog post is the meat grinder action shot (: