Napa Cabbage Slaw (from the kitchen of Martha Hardin)
1 large or 2 small heads of chopped napa cabbage
6 or 1 bunch of green onions chopped using the green tops
Prepare and set aside. These quantities usually fill a large Tupperware mixing bowl.
Toast the following in a skillet until golden brown.
Watch carefully, it will burn quickly:
1/2 cup margarine or butter
2 squares Ramen noodles, crushed
1/4 cup of sesame seeds
1/2 cup Almonds slices
Dressing
1/2 cup vinegar, white or cider (I use cider)
1 cup vegetable oil
3/4 cup sugar
2 Tablespoons soy sauce
Mix with fork, or shake in a dressing bottle.
Prepare ahead of time and store dressing, slaw, and toasted topping separately. Toss slaw with dressing and toastedtopping at the last minute. The topping will get too soggy if it sets too long in advance of serving.
When I prepare this for home, I keep topping, dressing, and salad in separate containers. Then I make individual servings when needed.
Enjoy!