Last evening we had dinner at DeAnne and Cullen Coltrane's home. Cullen is my husband Ray's brother. DeAnne's Mother and Father are visiting from Seattle. We are delighted to have spent last evening visiting with them...they are such great folks.
DeAnne served BBQ Brisket, this lovely Napa cabbage salad, and topped it off with Strawberry Shortcake. I was so taken with the salad that I just had to post the recipe DeAnne so generously offered up. This is a great summertime salad, it's easy, and the components can be made ahead of time.
1 large head Napa cabbage, thinly sliced
1 bunch green onions, thinly sliced
4 Tablespoons butter
2 packages ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup sesame seeds
4 ounces sliced almonds
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
1 teaspoon soy sauce
- Combine Greens and store in refrigerator.
- Melt butter in saucepan and saute ramen noodles, sesame seeds and almonds until golden brown. Drain on paper towels and cool completely. Store in refrigerator in airtight container.
- Combine vegetable oil, white vinegar, white sugar, and soy sauce and whisk well. Store in airtight container in refrigerator. Shake well before using.
- Combine Greens, Crunchies, and Dressing just before serving.