Texas Panhandle Salad

Oh hello.

If chopping is your thing, it's your lucky day. Have I got a salad for you.

If chopping is not your thing, well still, have I got a salad for you....and your sous chef, aka husband, roomie, friend, neighbor, boyfriend, lovaa, mom, dad, dog, or brother...

When I made this salad yesterday, my sous chef, aka hubby, was not around. He was in clinic. The nerve of him. I had to chop all by my lonesome.... which led to my needing to get checked out myself when he got home. I think I gave myself carpal tunnel.

Hot doc to the rescue 

But the payoff was well worth it because this is one of the best tastes you will ever put in your mouth. And the leftovers are even better!

Texas Panhandle Salad, courtesy of Barbie Ryan

1 large head Napa Cabbage, halved and thinly sliced
1 bunch green onions, sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 bunch cilantro, snipped

Mix all together and cool in fridge.

4 T butter
2 packages Ramen noodles, crushed (discard flavor packets)
3/4 cup slivered almonds (I just chopped whole almonds but buying slivered ones is way easier...isn't slivered a weird word?)
1/2 cup sesame seeds

Melt the butter in a large pan and add the noodles, almonds and seeds. Saute until totally covered in butter and toasty. Add to the cabbage mix when cool.

Dressing:
3/4 cup canola oil
1/2 cup sugar
1/3 cup lemon juice
1/3 cup rice vinegar

Whisk together, chill in fridge, and toss with cabbage/noodle mixture just before serving.

This easily feeds 12 people, hands down.

Eat happy!