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Napa Cabbage Salad recipe

6 servings

Ingredients:

1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

1 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce

Instructions:

Finely shred the head of cabbage; do not chop.

Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot.

Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.

Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn.

When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce.

Bring the mixture to a boil, let boil for 1 minute.

Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving.

Serve right away or the crunchies will get soggy.