This is a great salad to serve with a cookout or with grilled chicken. It is also a crowd pleaser at a pot luck, but wait to add dressing right before serving so the ramen noodles don’t get soggy.
Chinese Salad
Description
This is a refreshing salad with a perfect crunch.
Ingredients
Instructions
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Chop green onions and napa cabbage
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Remove seasoning packet from ramen noodles and break up the dry noodles into bite size pieces.
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Place ramen noodles on a baking sheet and sprinkle sesame seeds and almond slivers on top.
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Toast until golden and crisp, shaking pan every minute to make sure cooks on all sides and does not burn, then remove them from the oven and allow them to cool.
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Whisk soy sauce, apple cider vinegar, sugar and oil in pan over medium high heat and slowly bring to a boil. Continue to whisk and boil for 2 minutes.
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Toss green onions and napa cabbage together then add the toasted noodles, sesame seeds and almond slivers.
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Pour half of dressing and toss until everything is coated. Add more dressing if needed or reserve in a carafe for people to add later to their personal taste.
Note
If making ahead, do not add dressing. Store salad and dressing separately and add dressing before serving.
