Hi! Remember me? Yeah, it’s been a while. Life is busy, y’all. I have a two year old and a four year old and a full time job and little time for anything else. I wouldn’t have it any other way! So here I am again to share a great recipe with you – one from my mother in law. She brings this Napa Cabbage Slaw to family functions, and the other day in the store I just thought of it and HAD to have it! So I got the recipe form her, and now it’s mine…and yours! I made this tonight when we had my brother’s family over. I halved the original recipe she gave me, and we still only ate about half of it. If you needed to feed a large crowd, you could easily double it.
This is a cinch to make. It comes together really quickly, and there’s absolutely nothing difficult about it. It’s so delicious too! I love the sweet and slightly tangy dressing, combined with the freshness of the cabbage, and the crunch of the toasted noodles and almonds. It’s the perfect balance. I could eat my weight in this stuff!
It’s Spring now, and you know what that means – cookout season. When you need a side dish, remember this one. It’s easy, always a hit, and no mayonnaise means you don’t have to worry about it sitting out! Give it a try!
Napa Cabbage Slaw
- 1 head of Napa Cabbage, shredded
- 4-5 green onions, sliced thinly
- 1 package of Raamen noodles (any flavor, you only need the noodles)
- 2/3 cup of slivered or sliced almonds
- 2 Tablespoons of butter
- 2 Tablespoons of white wine vinegar
- 1/4 cup of sugar
- 1/3 cup of canola oil (or olive oil if you prefer)
- 1 Tablespoon of soy sauce (I used reduced sodium)
- Salt and pepper to taste
Break up the Raamen noodles in a zip top baggie. Heat a nonstick skillet over medium-high heat. Melt the butter in the skillet and add the noodles and almonds. Cook about 5-8 minutes, stirring occasionally, until golden brown.
For the dressing, whisk all of the ingredients together until sugar is dissolved.
When you’re ready to serve, combine the cabbage, onions, and noodle/almond mixture. Re-whisk (or shake) the dressing to mix the oil back in and toss the salad with the dressing. Don’t do this too far in advance so it doesn’t get soggy.