 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
GREAT Asian slaw or salad! Ingredients:
1/4 cup butter |
1 cup sunflower kernels |
1 (3 ounce) package ramen noodles, broken into pieces |
1 head napa cabbage, chopped |
4 spring onions, diced |
1/2 cup vinegar |
1/2 cup vegetable oil |
2 tablespoons white sugar |
2 tablespoons soy sauce |
Directions:
1. Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
2. Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.
|
|