Ingredients
Method
- Start by cleaning your Napa cabbage. Remove any wilted outer leaves and cut the head in half lengthwise. Slice the cabbage into thin ribbons, starting from the leafy top and moving down toward the white core.
- Place a small skillet over medium heat. Add the sliced almonds (or sunflower seeds) and the sesame seeds. Stir them constantly for about three to five minutes until they turn golden brown and smell nutty. Once they are toasted, move them to a small bowl to cool.
- Take the package of instant ramen noodles and remove the flavor packet (you won’t need it for this recipe). Keep the noodles inside the bag and use a rolling pin or the bottom of a heavy glass to crush them into small, bite-sized pieces. Set these aside in a separate bowl until you are ready to serve the salad.
- In a glass jar with a tight lid, combine the vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, and black pepper. Shake the jar vigorously for about thirty seconds until the sugar has dissolved and the oil and vinegar have emulsified.
- Taste a small drop. It should be a little sharp and quite salty. If it feels too sour, add another teaspoon of sugar.
- In a large mixing bowl, combine the shredded cabbage and the sliced green onions. Pour about three-quarters of the dressing over the greens and toss them together with large spoons or your hands. Let the salad sit for about ten minutes.
- Right before you are ready to eat, add the toasted seeds and the crushed ramen noodles. Toss one last time to distribute the crunch. It is vital to add these items at the very end.
Notes
The biggest mistake is adding the noodles too early. I have seen many people prep this salad hours before a party and add everything at once. By the time the guests arrive, the noodles have soaked up the liquid and turned into soft pasta.
Always keep your dry toppings in a separate container and only mix them in when the plates are on the table.