Napa Cabbage Salad
by Jean Switzer



1 Napa Cabbage

2 bunches green onions

            Chop up Napa and slice green onions and onion tops and mix together in a large bowl.



1 small jar sesame seeds

1 small pkg slivered almonds

2 pkg Ramen Noodles

I break-up the Ramen noodles (by hitting with my rolling pin while still in the pkg) and put them into a sheet cake pan, put the sesame seeds into a pie pan and the slivered almonds into a separate pie pan (The reason for all the separate pans is because each browns at a different time than the other.), then toast in a 350 degree oven until each is slightly browned – watch closely, check often and use your nose as it tells you when to get them out!!  Allow to cool and then put into a container or baggie,



1 Cup Oil

½ C. Cider vinegar

1 Cup Sugar

2 Tbsp. soy sauce

            Cook the above in saucepan over med heat until mixture boils.  Cool and put into a container.


When ready to serve, mix the crispin’s, and dressing into the salad and serve immediately, as salad wilts after mixed.  You can mix only half for one meal and half for the next if you want crispy salad for each meal…we like it soggy as well!