Lorna’s Buffet Napa Cabbage Coleslaw

Quick and inexpensive, this excellent salad is a delicious addition to any buffet or potluck. I highly recommend it as a change from the “usual” greens. If you’re

My pal, Lorna

planning or are about to attend a large function, prepare and combine the cabbage, sui choy, and green onion in advance, adding the broken noodles and sautéing the flaked almonds just before serving. Today’s blog also includes a second post, just below this one, for a similar but not identical salad. Perfect for smaller gatherings, it serves 8.

Lorna’s Buffet Napa Cabbage Coleslaw:

To Prepare the Salad:

1 medium head crinkly (“Napa”) cabbage, slivered
1 medium head sui choy, slivered
2 bunches green onion, chopped fine
1 c. flaked almonds
½ c. butter or margarine 
One 3-oz. (85 g) pkg. single-serve dried instant noodles (any brand)

Combine cabbage, sui choy, and green onions in large bowl. Cover and set aside in cool place. Sauté flaked almonds in butter or margarine. Set aside for quick reheating in skillet or microwave just before serving salad. Moments before serving, break raw noodles into roughly 2-in. pieces, adding to salad with nuts and combining well.

To Prepare the Dressing:

½ c. granulated sugar
½ c. olive or canola oil
¼ c. apple cider vinegar
1 tbsp. soy sauce

Shake dressing ingredients together in covered jar. Pour over salad, tossing well. Enjoy immediately - noodles should be crunchy, not soft. Serves 16.

Whoops! This photo’s meant to illustrate
Lorna’s recipe for Cheesecake!