Crunchy Chinese Salad
- 1 large Napa cabbage head chopped
- 5 green onions diced
- 1/2 cup butter
- 2 packages ramen noodles discard soup flavoring
- 1/2 cup sesame seeds
- 1 package sliced almonds - (sm pkg)
- 1 cup vegetable oil
- 1 teaspoon soy sauce
- 1/2 cup white vinegar
- 1 cup sugar
First mix cabbage and onions in a large bowl, set aside.
Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
Toss together all salad ingredients and add dressing, just before serving.
This recipe yields 6 servings.