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Salad Asian Salad, Crunchy Salad, Tsunami Salad, It's All Good

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“This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Dressing: combine ingredients and shake well.
  2. Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
  3. Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
  4. Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
  5. Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
  6. Just before serving, add noodle mixture and dressing to cabbage and toss together.

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