Ree Drummond’s Napa Cabbage Salad | The Pioneer Woman | Food Network

This is the perfect salad to take to a potluck or a party. It is colorful, crunchy and fresh. The ramen noodle topping makes this dish the star of any buffet table.
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Napa Cabbage Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 30 min
Yield: 8 to 10 servings

Ingredients

Topping:
One 3-ounce package ramen noodles, broken into small pieces
1/4 cup sliced almonds
1 tablespoon sesame seeds
1 tablespoon dehydrated chopped garlic
3 tablespoons salted butter, melted
1 tablespoon honey

Salad:
1 medium head napa cabbage, sliced very thin
6 mini peppers, sliced thin
1/2 cup shelled edamame beans
1/2 cup shredded carrot
1/4 cup fresh cilantro leaves
2 tablespoons sliced green onions

Dressing:
2/3 cup olive oil
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce

Directions

Special equipment: a mason jar

For the topping: Preheat oven to 350 degrees F.

Place the ramen noodles, almonds, sesame seeds and garlic on a rimmed baking sheet. Mix the butter and honey together, then pour over the baking sheet. Toss to coat, then transfer to the oven and cook until toasted and lightly golden, 5 to 7 minutes. Remove and let cool.

For the salad: Meanwhile, add the cabbage, peppers, edamame, carrots, cilantro and green onions to a bowl and toss to combine.
For the dressing: Combine the oil, honey, vinegar and soy sauce in a mason jar, then put on the lid and shake to combine.

Just before serving, pour the dressing over the salad and toss until coated in the dressing. Sprinkle over the ramen topping and serve.

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Ree Drummond’s Napa Cabbage Salad | The Pioneer Woman | Food Network


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