Yield: 12 servings
|1||Head Chinese (Napa) Cabbage|
|½ cup||Seasoned Rice Vinegar|
|½ cup||Sesame Oil|
|3 tablespoons||Sesame Oil|
|3 tablespoons||Peanut Oil|
|2 packs||Ramen Noodles (uncooked)|
|ÿbroken into very small|
|1||Bunch Green Onions|
|ÿpieces, discard seasoning|
|½ cup||Sliced Almonds|
|½ cup||Raw Sunflower Seeds|
|⅓ cup||Sesame Seeds|
DRESSING - STEP I
DRESSING - STEP II
Prepare greens by chopping up the Napa cabbage and the green onions.
You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces.
Boil together the vinegar, ½ cup sesame oil, and sugar.
In a frying pan, add the dressing ingredients listed in Step II and saut until the Ramen noodles and sesame seeds are lightly browned.
Mix with the sweet oil and vinegar mixture and chill.
Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like.
Nancy H. Miller