CRUNCHY CHINESE SALAD
1 large Napa cabbage
5 green onions, diced using a little bit of the green
1/2 c. butter
2 pkg. Raman noodles, minus seasoning packet and broken up
1/2 c. sesame seeds
1 small pkg. sliced almonds
1 c. vegetable oil
1 t. Eden's Low Sodium soy sauce
1/2 c. white vinegar
1 c. sugar
Mix cabbage and onions together in a large bowl and set aside. Melt butter in a frying pan over medium heat. Brown sesame seeds and almonds for a few minutes and, as they're just beginning to brown, add the broken noodles. Cook stirring constantly for about 5 minutes. Cool and drain on paper towels. Mix salad ingredients (be sure the sugar is completely dissolved). Toss all ingredients together.
Crunchy Chinese Salad recipe is published in our Sepember, 2001 Menu Minder.