How to Make Austrian Cold Cabbage Salad

Sally's Napa Cabbage Salad

This cabbage salad is cabbage through and through, with dark green speckles of green chillies and coriander here and there.

Recipe Summary Sally's Napa Cabbage Salad

My sister introduced us to this delicious salad, made with napa cabbage, ramen noodles, and a special dressing. Napa cabbage gives it a firm, crisp texture that is essential. Any flavor of ramen is good--I prefer the chicken or Oriental.

Ingredients | Austrian Cold Cabbage Salad

¼ cup sliced almonds

1 medium head napa cabbage, chopped into 1/2-inch pieces

1 (3 ounce) package ramen noodles, crushed, with seasoning packet

3 green onions, chopped

¼ cup mayonnaise

¼ cup sunflower seeds

¼ cup sesame seeds

½ cup white sugar

¼ cup apple cider vinegar

¼ cup olive oil

1 tablespoon soy sauce

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.

Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.

Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

Adjust sugar amount in the dressing to your personal taste.

You can substitute olive oil for vegetable oil in the dressing.

Chilling time adds a crispness to the salad--use your own judgement as to how long.

Info | Austrian Cold Cabbage Salad

prep: 20 mins cook: 5 mins additional: 10 mins total: 35 mins Servings: 4 Yield: 4 servings

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