Chinese Cabbage Salad

1/4 cup slivered almonds
1/3 cup sesame seeds
1 package ramen noodles (discard flavor packet)
1 large head Napa cabbage, finely shredded
1 bunch green onions, thinly sliced
1/2 cup sugar
2 tablespoons canola oil
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1/3 cup water

1. Place the almonds in a skillet over medium-high heat. Toast until lightly browned, stirring frequently. Cool. Place the sesame seeds in the pan and toast until lightly browned, stirring or shaking the pan to toast evenly. Watch carefully, as they can burn easily. Cool.

2. Break up the ramen noodles. Place the cabbage, green onions and noodles in a large bowl.

3. Combine the sugar, oil, rice wine vinegar, soy sauce and water. Pour over cabbage mixture and toss well. Stir in the almonds and sesame seeds, and let stand for at least 15 minutes to draw some of the moisture out of the cabbage. Stir again before serving.

Makes 10 servings.


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