From the kitchen of Angie St. John
It’s been really hot the past few days here and I’ve been slacking on cooking and baking. Then I got a text from a friend, “could you use a head of cabbage?” Never wanting to say no to food offers, I quickly said yes and knew what I would make. This cabbage crunch salad can be paired with any sandwich, burger or add a protein to it and you’re done for the night! While I’m typing this, I’m eating some and can’t believe it’s been awhile since I’ve made it. It’s quick and so tasty and you could really add any crunchy veggie to it. You can also add a protein!
For the salad:
1 head Cabbage - use what you’d like, Napa, purple or green….or a mixture of all!
1 bunch scallions, finely chopped
1 cup shredded carrots
For the fun topping:
4 tablespoons butter
2 tablespoons sesame seeds
1 cup raw cashews
2 packages ramen noodles, broken up (discard seasoning packets or use one for seasoning on top of the crunch)
For the dressing:
½ cup sugar (we used a little less)
¼ cup white rice vinegar
¾ cup vegetable oil
2 tablespoons soy sauce
How to prepare:
1. Slice and dice your cabbage, carrots and scallions to your liking and add to a good sized bowl.
2. Heat a medium size sauce pan and add the butter. Once your pan is warm toss in the ramen, sesame seeds and cashews. This is also when you can add the ramen seasoning (we used the soy ramen package, just one of them and saved the other - any brand or flavor will do) At this point you don’t want your pan to get too hot, and don’t forget to stir often. All these ingredients will toast up pretty fast.
3. Add all your dressing ingredients to a bowl and whisk away.
*I like to add everything in a big bowl so I’m able to stir it all together and then I toss it into my serving bowl. Enjoy!