Napa Cabbage Salad

Ingredients:

1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

1 (3 oz.) package ramen noodles, broken

2 T. sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 T. soy sauce

Directions

1. 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.

2. Preheat oven to 350 degrees F.

3. Make the crunchies: Melt the butter in 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 oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

4. Mae 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.

5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away so the crunchies don’t get soggy.

Source:  allrecipes.com