NAPA CABBAGE SALAD

Salad:
1-2 heads napa cabbage
1 bunch chopped green onions

1 package ramen noodles, crushed up
2 tablespoons sesame seeds
1 cup slivered almonds

Dressing:
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

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




Make the crunchies: Mix the ramen noodles, sesame seeds and almonds into pan and toast. Stir often to make sure they do not burn.





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.