[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CHINESE CABBAGE SALAD[/title][fusion_text]Week of June 30th-July 4th 2014
1 bag of any cabbage greens you like (bok choy, nappa, broccoli slaw, cole slaw etc.)
2 packages of Ramen noodles, broken (set aside flavor packet for some other use)
1/3 C butter
1/3 C sunflower seeds
1/2 C sliced or broken almonds
3/4 C oil
1/4 C vinegar
1/4 C sugar
2 t soy sauce
To make the “crunch” topping, use a skillet to brown until golden the Ramen noodles, butter, sunflower seeds and almonds. To make the dressing, heat the oil, vinegar, sugar and soy sauce just until the sugar dissolves. To make the salad, toss all together. (To avoid soggy Ramon noodles when not serving a crowd, I keep the crunch, dressing and cabbage stored separately in the refrigerator and make smaller servings. Optional: add grilled chicken strips to make this salad a luncheon meal.)
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