Yield: 6 servings
|1||Chinese Cabbage; Napa (head)|
|2 packs||Ramen Noodles; uncooked discard seasonings break noodles in pieces|
|½||Green onions; bunch, chopped|
|2 tablespoons||Sunflower seeds|
|1 cup||Almonds; sliced|
|¼ cup||Red Wine Vinegar|
|1 tablespoon||Soy sauce|
Chop cabbage in medium pieces, add chopped green onions.
Brown noodles, sunflower seeds, almonds in margarine (set aside to cool).
Boil sugar, oil, vinegar, and soy sauce, cool completely Toss everything together just before serving. This salad will not keep overnight-primarily because it will be all eaten, and because the noodles will become soggy and the variety of texture will be destroyed.
If you want salad over several days, keep Greens, Noodle/Nut Mixture, Dressing separate and put together just before eating.
Source: Jean Campbell