I fell in love with this salad the first time my grandma and aunt prepared it for a family get together. It’s hearty and crunchy and doesn’t scream “SALAD” when it’s being scarfed down. Although it does have some out-of-the-ordinary ingredients, it’s a snap to make and a crowd pleaser.
1 large head of Napa cabbage (it looks like a cross between romaine lettuce and, well, cabbage)
2 packages crumbled oriental noodles (a.k.a. Ramen)
4 oz raw, sliced almonds
4 oz raw sunflower seeds
1/2 cup (1 stick) butter
1 cup safflower oil
1/2 cup taragon vinegar
2 Tablespoons soy sauce
Chop the head of Napa cabbage and store in a large bowl (you’ll be mixing in the toppings and dressing just before serving).
Toast the almonds, sunflower seeds, noodles and butter in a saucepan over medium high, adjusting heat as necessary.
Just before serving, combine the toasted toppings with the salad. Gently shake the dressing, pouring it over the entire salad and mixing thoroughly.