My mom submitted the recipe in the now famous country parish cookbook all those years ago, so it is easy for me to pull out and make. Usually I make it as a side dish at gatherings, but this time I decided to add some chicken and make it an entree. It was really good that way as well!
Grandma's Napa Salad
1 head Napa cabbage
1/2 cup green onions, sliced
2 T butter
1 pkg Ramen noodles
1/4 cup sunflower seeds
1/4 cup sliced almonds
Optional: Chicken Breasts
2 tsp soy sauce
2 T apple cider vinegar
1/4 cup sugar
1/4 vegetable oil (or your favorite neutral flavored oil)
- Preheat oven to 350 F. Place butter on a rimmed baking sheet and place in oven until melted.
- Break up ramen noodles into small pieces. Toss them, the sunflower seeds and almonds in butter on pan and place back in oven until toasted. Mine took about 10 minutes and I stirred them after every couple minutes. Set aside to cool.
- Cut Napa cabbage in thin slices. Toss with green onions.
- Mix together dressing ingredients and drizzle to your taste over the cabbage, tossing to coat.
- Sprinkle with roasted ramen and nuts. Serve immediately.