Wow the next potluck crowd with this surprising salad

Whenever I’m invited to a potluck party or barbeque with a lot of attendees, especially kids, I bring this dish.

It’s a side dish, a salad actually, but don’t begin to think that it’s healthy or there’s anything boring about it.

The ingredients are almost embarrassing. I’ve seen both kids and adults load up their plates with it, and everyone raves about it. It makes an enormous amount, but the bowl always comes home empty.

Napa Cabbage Salad

1 head Napa cabbage thinly sliced

2 bunches scallions, chopped (both white and green parts)

1 stick butter

2 packages ramen noodles – chicken or vegetarian

1 package slivered almonds

¼ c. sesame seeds

Remove the seasoning packet from the ramen noodles. Reclose the noodle package (or place the noodles in a plastic bag) and gently pound with a meat pounder or kitchen mallet until crushed.

Melt the butter in a (preferably nonstick) skillet. Add the ramen noodle seasoning packets to the butter and stir to combine. Add the crushed ramen noodles, sesame seeds and almonds and stir to coat. Continue to stir over medium-high heat until the ingredients brown, which will take about 5 minutes and seems to happen all of a sudden.

Remove from the heat and continue to stir, as the mix will continue to brown. Let cool COMPLETELY.

Dressing

1 cup neutral oil (like canola or peanut)

¾ c. sugar

½ c. apple cider vinegar

2 T. soy sauce

1 T. sesame oil

Mix all of the ingredients in a large jar until the sugar melts and the dressing emulsifies.

Toss the ramen noodle mixture with the Napa cabbage and scallions. Add the salad dressing and toss to coat. Serve immediately.

The ramen noodle mixture can be made the day before. Once it is completely cooled, store the mix in an airtight container or sealed plastic bag at room temperature. The salad dressing can be made several days in advance and stored in the refrigerator.

The sliced Napa cabbage and scallions can be stored in the refrigerator for 24 hours.

If taking this salad to a potluck or barbeque: bring the ingredients to the party separately and assemble just before serving for maximum crispness.

If this is part of your own cookout, let me say this salad is easy because so much can be prepared in advance and tossed together at the last minute. It goes as well with burgers and hot dogs as it does with steaks, pork tenderloin or grilled chicken.

Because the dressing is sweet, I’d suggest going spicy or savory with the meat, and avoiding a barbeque sauce that is sweet as well.

The recipe serves, well, hordes of people.

That being said, if you’re having a smaller gathering the recipe can be cut in half. The other half of the head of Napa cabbage can be sliced or chopped and used in a stir-fry instead of regular cabbage or bok choy.

Or just make the whole recipe and invite more people.

They’ll eat it. Trust me.

Deb Pepin Bullock is a SouthCoast native, author, traveler and foodie who lives in Fairhaven. Follow her blog at deborahdishes.com, on Facebook at Facebook.com/deborahwhodishes or on Twitter @deborahdishes.