Chinese Cabbage Salad

I am still digging through tubs in the barn attic!

Hope fully before winter arrives, I can find a spot for everything.

This past weekend was our annual family reunion on my moms side.

She came from a family of 8 kids.

When we all get together it makes for a large group!

I was trying to find a great recipe that would make quite a few servings.

I remembered this salad from a group luncheon last year. It made a nice, big batch.

This was a pinterest find from last summer.

Chinese Cabbage Salad

It takes a little while to put it together. But so worth it in the end!

2-2 1/2 pounds nappa cabbage

5 green onions chopped

3 packages ramen noodles

1/2 cup butter

1/4 cup sliced almonds

1/4 cup sesame seeds

Dressing:

3/4 cup peanut oil (or 3 T peanut butter + canola oil to equal 3/4 c)

1/2 cup sugar

1/4 cup rice vinegar

2 tbsp. soy sauce

This is a nappa cabbage.

( I bought seeds this spring to start and grow these lovelys. But the seeds never got started. This one came from the Farmers Market.)

Cut off the bottom of your cabbage.

Thinly slice the rest of your cabbage and put it in a large bowl.

(And you will need a big bowl!)

Slice your green onions and add them to the bowl.

Put your Ramen noodles in a large plastic bag.

Pound them into small pieces.

Heat a large skillet over medium heat. Melt your butter.

Add your almonds and Ramen noodles.

I couldn't find my sesame seeds. So I left them out this time.

Cook the mixture making sure you stir frequently. It can burn quickly.  It turns a nice crunchy, toasty brown.

Set this aside to cool.

Onto the dressing!

I had a hard time finding peanut oil around these parts. So I made my own.

Place 3 tbsp's of peanut butter into a glass measuring cup

Add enough canola oil to make 3/4 cup.

Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.

Give it a good stir until the peanut butter melts.

Pout this mixture into a medium sauce pan.

Add your sugar, along with the rice vinegar and soy sauce.

Bring this mixture to a rolling boil over medium heat. Let it boil hard for one minute.  I stir mine the whole time. I have had a sticky hard mess when I forgot to stir.

Set it aside to cool.

When you are ready to serve toss the cabbage and green onions with the ramen mixture.

Pour the dressing over the top, stir to coat.

I forgot to take a picture of the end result. This came from the original website I found the recipe at.

I made this for some girlfriends last summer and added seasoned grilled chicken breasts to the mix.

That made a great luncheon salad!

This will serve 15 nice size servings!

I got lots of compliments at the family reunion, even a few requests for the recipe.

Hope you enjoy this tastey salad!

Liz