Napa Cabbage Salad

I hate cole slaw, potato salad, those vinegar pasta salads. This recipe is about the only "bring to a barbecue" salad that I like (other than the regular green variety). It's sweet so you don't taste that overpowering vinegar taste. This makes a pretty big batch so I only make half at a time. It really doesn't do well as a left-over.

Napa Cabbage Salad

1 head Napa cabbage--regular cabbage works just fine
1 bunch green onions
1 packet Chicken Ramen Noodles (crushed) and seasoning packet
1 cup sliced almonds
2 tbs sesame seeds
1/3 c butter
1/4 c vinegar
3/4 c vegetable oil
1/2 c white sugar
2 tbs soy sauce

Finely shred the head of cabbage. Combine chopped green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add half of Ramen seasoning mix and cool.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, remaining half Ramen season packet 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.

Source: wegottaeat.com