Tangy, Crunchy Asian Noodle Cabbage Salad (Heirloom Recipe)

In 2010, my late-grandmother made me a cookbook. She filled it with vegetarian recipes that she knew I loved, and some that I may like to try. Within the book, she made small, hand-written notes regarding how the family responded to the recipe. One that always tugs at my heartstrings notes, "Grandkids love these, 6/97". And yeah, it makes me feel old or whatever. But mostly, I just miss her. Especially this time of year. So, I find myself reaching for the cookbook more often as the days turn cold and gray. The book's cover has fallen off completely by this time, but it remains among my most precious possessions. My Grandma used to make this crunchy salad for our family on holidays. And sometimes, she made it just for me and my siblings, since she knew we loved it so much. Even the pickiest, most carnivorous among my extended family agree that this salad is delicious. It is fatty, crunchy, tangy, delicious, and will satiate you and your loved ones.

Tangy, Crunchy Asian Noodle Cabbage Salad (Heirloom Recipe)

Recipe Type: Salads

YIELDS 6 servings

PREP TIME 05 min

COOK TIME 10 min

TOTAL TIME 15 min

1 Large Napa Cabbage
6–8 Green Onion
1/2 cup (one stick) Vegan Butter
4 ounces Sunflower seeds
4 ounces Sliced Almonds
6 ounces Ramen Noodles (broken up)
1 cup Neutral oil
1/2 cup Tarragon vinegar
3 Tbs Soy sauce
1/2 cup Sugar

Directions

1. Cut the end off the Napa cabbage and cut into bite sized pieces. Chop your green onions (I think the more the better) and combine the cabbage and onion in a bowl. Put in refrigerator to chill.

2. Melt the butter in a skillet over medium heat. Add the sunflower seeds, almonds, and broken ramen noodles and sauté until golden brown and crunchy. Remove from heat and lay on reusable paper towels until cool.

3. Meanwhile, make the dressing. Combine the neutral oil (I used sunflower), tarragon vinegar, soy sauce and sugar and mix well. I like to add everything into a big mason jar and shake it.

4. Once everything is chilled and ready, you’re good to grub. Throw a generous handful of crunchy goodness on top of the napa cabbage mix, then douse it all with dressing and enjoy.

5. My grandma used to store all the ingredients separately. Her rationale was that the crunchies lose their integrity once the dressing is incorporated. I’ve had it both ways, and I love it regardless. So play with it and see what you like. But note, the dressing will separate so give it a good shake if you’re reaching for it after it’s been sitting for a few hours.

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Photo: R. Coker