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.
Serves 10-12
GREENS
1 large head Napa cabbage, thinly sliced
1 bunch green onions, thinly sliced
CRUNCHIES
4 Tablespoons butter
2 packages ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup sesame seeds
4 ounces sliced almonds
DRESSING
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.
I love this salad. Susan on "Toshal" has something similar. Can you come cook for us as we do the bash? Oh better yet, you come cook and I fly home...
ReplyDeletexoxo
I love this salad too. I think I'm going to make it tomorrow. You know how I would love to cook for you, but the bash... You are just gonna have to do that one yourself. I hope I get to cook for you sometime soon. We sure do miss you guys. Be careful on the bash and keep the land on the right this time.
ReplyDeleteHi Lucy! This salad looks delicious and I can't wait to try it! Looks like you're not on Fb anymore so I became a follower of your blog to keep track of your great recipes!
ReplyDeleteCindy Willcoxon
Hi Cindy, This salad is just great. I made a large amount and kept it in the refrigerator and ate on it for days. I didn't have sesame seeds or sliced almonds, so I subbed sunflower seeds and pistachio nuts. I found it much more flavorful.
ReplyDeleteFb and I are having a little disagreement over posting recipes. Until we resolve it, they disabled my account...not nice! Thanks for becoming a follower on my blog to keep up. It would be great if you would pass the word. At least folks can get their daily dose of recipes until Fb decides to reinstate me.
I can't believe Fb did that to you! I just assumed you closed your account for some reason. How frustrating! I'll for sure pass around your blog address so others can keep in touch too. Good luck with Fb!
ReplyDeleteThanks for passing the word. Hopefully Fb will realize I'm not a bad person soon and let me start posting again. You're right...it's frustrating!
ReplyDelete