NAPA CABBAGE SALAD

~ allrecipes

1 head napa cabbage, finely shredded
1 bunch green onions, chopped
1/3 c. butter
1 pkg. ramen noodles, broken
2 T. sesame seeds
1 c. slivered or sliced almonds
1/4 c. vinegar
3/4 c. vegetable oil
1/2 c. white sugar
2 T. soy sauce

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

DRESSING
In a small saucepan, heat the vinegar, oil, sugar and soy sauce. Bring the mixture to a boil, let boil for one minute. Remove pan from heat and let cool.

CRUNCHIES
Melt the butter in a skillet over medium heat. Mix the ramen noodles, sesame seeds, and almonds into the skillet with the melted butter, stirring constantly until toasted. Once toasted, remove from heat and set aside.

Combine dressing, crunchies and cabbage just before serving.

Notes: We actually serve all three parts of this separately so that way people can have as much dressing and crunchies as they like and to leftovers from getting soggy. Just make sure to store your crunchies in an airtight container in a cupboard, not in the fridge.

Linked up at: Eat at Home