Napa Cabbage Salad

This easy recipe for Napa Cabbage Salad is a favorite. The dressing is tangy yet sweet and the crunch from the noodles and sunflower seeds adds great texture to this salad.

This cabbage is sweeter and milder than regular green cabbage, and resembles a head of Romaine lettuce. When buying, look for a compact head with tightly closed, crisp, moist leaves with no traces of brown or yellow spots. If you are looking for a slaw type salad this is perfect.

Excellent to serve with grilled burgers, chicken and fish. Need a great salad for a barbeque, this one is winner every time!

Napa Cabbage Salad with
Crunchy Noodles & Sunflower Seeds

1 large head Napa Cabbage
12 green onions
2 pkg Roman Noodles
1/2 cup raw sunflower seeds
1/3 cup slivered almonds

Dressing:
1 1/4 cup vegetable oil
6 tbs rice wine vinegar
1 tsp accent
1 tsp pepper
1 tsp salt
5 tbs sugar

Cut end of cabbage, rinse and drain.
Slice thin. If a little damp, gently dab cabbage
with paper towels. Clean and dice green onions,
use the greens as well. Put in bowl, refrigerate
until ready to use.

Open roman noodles, discard flavor packet.
Crush noodles, looking for small pieces. Turn
oven to 350. Spread noodles on cookie sheet.
Sprinkle almonds and sunflower seeds over
noodles. Roast in oven for about 5 minutes
or until noodles are lightly browned. Remove,
set aside to cool.

Mix all ingredients for dressing in plastic
container, allowing enough room so you can
shake dressing before serving.

About 5 minutes before serving, mix noodles
and nuts with cabbage and onions, pour dressing
over, mix well.

Yields 10-12 servings.

Note: Mix half of this for 2 separate meals.
Cabbage is good for 3-4 days.

If you mix to far in advance the noodles get
soggy, not so good!!

More Great Recipes like Napa Cabbage Salad

Serve with Mole-Chile Rub Chicken Breast

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