Asian-Inspired Napa Salad ~ An Oldie but Goodie

This salad dates back to the late 1980's in my recipe file.  I loved it then and I still love it now.  It makes a perfect luncheon salad, buffet salad or dinner salad paired with some grilled chicken or fish.

The base of the salad is Napa cabbage and green onions.

Ramen noodles are browned in butter, or half butter and half olive oil as I do now,  along with slivered almonds and sesame seeds (you remember it now, don't you!).  Today,  I used some raw sunflower seeds as well. I love the crunch of the nuts, seeds and browned Ramen noodles!

The dressing is a lovely blend of sweet and sour.  I like to add some red pepper flakes for just a bit of  'heat'.  A few violas from the garden and you have a delicious springtime salad.
  
Asian-Inspired Napa Salad
Printable Recipe

Depending on the serving sizes, this serves 8-12 or even more.  I halve the recipe and have enough for two  meals for me and my husband.

2 Packages Ramen noodles, any flavor, uncooked. Throw away the seasoning packets.
3-4 Tablespoons butter (the original recipe calls for using 1/2 stick of butter!)
3-4 Tablespoons light olive oil
1 cup slivered almonds
1/2 cup sesame seeds (or 1/4 cup sesame seeds and 1/4 cup raw sunflower seeds)

2 small heads of Napa cabbage (or 1 small head of Napa and 1 small head of Romaine), thinly sliced
1 bunch of green onions, thinly sliced, using some of the green
1 red bell pepper, thinly sliced (optional)

Dressing (this will make more than enough to dress the salad and still have some to serve on the side)

3/4 cup sugar
1 cup canola oil
1 cup water
1/2 cup rice wine vinegar
2 Tablespoons soy sauce
1/4 teaspoon dried ginger or you can use freshly grated ginger to taste (about 1/2 teaspoon)
1/4 teaspoon dried garlic powder or 1 small clove freshly grated garlic
1/4 teaspoon red pepper flakes

1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Melt butter and oil over medium heat in very large frying pan. Saute the noodles and almonds until very brown, breaking up the noodles with a wooden spoon as they brown. Add the sesame seeds last as they brown quickly.

Whisk together the dressing ingredients.

In a very large bowl, combine all the salad ingredients. Toss with enough dressing to coat and then serve. If you wish, you can reserve some of the noodle/nut mixture to garnish.