Donna's Amazing Asian Cabbage Salad

Thank you, Donna, for this great recipe idea. This is absolutely delicious! BHL

Yield: 4-6 generous helpings

Ingredients for salad:
1 medium Napa cabbage,split in half and chopped fine
2-3 green onions including tops, chopped
1 pkg uncooked Ramen noodles, seasonings discarded, noodles crushed but not pulverized (Donna suggests placing the noodles in a zip lock bag and crushing them with a rolling pin)
¼ cup unsalted raw sesame seeds
4 Tbsp Flying Olive Butter Extra Virgin Olive Oil or 4 Tbsp Butter
¼-1/2 cup sliced raw, unsalted almonds or walnuts
¼ cup raw, unsalted sunflower seeds

Ingredients for Donna's Original Dressing:

½ cup Extra Virgin Olive Oil
1 Tbsp soy sauce
½ cup sugar
¼ cup cider vinegar

Variations by Barb L. for Dressing #2 Or #3:

1/4 cup plus 1 Tbsp Flying Olive Lemongrass Mint OR Honey Ginger Balsamic Vinegar

1/4 cup Flying Olive Toasted Sesame Oil
1 ½ Tbsp Flying Olive Chipotle Extra Virgin Olive Oil
2-3 tsp sweetener of choice, more as desired

Except for the final mixing of all ingredients, the salad can be made up to 1 day ahead

Finely cut up the cabbage and green onions, including tops. Rinse in a colander, drain on paper towels, and set aside or place in the refrigerator, if making ahead.

Pour Flying Olive Butter EVOO or butter in a large skillet. When warm, add crushed noodles, seeds, and nuts. Lightly brown. Watch carefully, especially during last few minutes, that the mixture doesn't burn. Dry on paper towels and cool. Set aside or place in a ziplock bag, if making ahead.

Meanwhile, blend the ingredients for your choice of dressing. Whisk in a small bowl or shake in a jar. When ready to serve, remix and pour on as much of the cabbage/onions as needed for one meal (the salad gets soggy after awhile. All the ingredients store well for several days). Let sit 10 minutes. Add seeds/nuts and blend, let sit an additional 10 minutes. Add seasonings to taste. Serve.

Submitted by Donna V. Clermont County, OH