More-Crunch-for-Your-Munch-Chinese-Salad0.jpg

More-Crunch-for-Your-Munch-Chinese-Salad1.jpg

INGREDIENTS

    Salad
  • 1 large napa cabbage , chopped (you may use other cabbages but I like this one best)
  • 5scallions, diced (green onions)
  • 1/2 cup finely grated carrots (I process in food processor)
  • 1/4-1/2 cup butter (I use about 4 tbls.)
  • 2 (3ounce)packages ramen noodles (don’t use soup flavoring)
  • 1/2 cup sesame seeds
  • 1/2 cup sliced almonds
  • 1/4 cup sunflower seeds

    • Dressing

  • 1 cup sunflower oilora a light olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 cup rice vinegar
  • 1 cup sugar or
  • 1/2 cup honey
  • salt and pepper

DIRECTIONS

  1. Mix cabbage, scallions and carrots in a large bowl, set aside.
  2. Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir to brown and get crispy,along with sesame seeds, almonds and sunflower seeds. Seeds and nuts will start to brown. Remove from pan,drain and cool on paper towels.
  3. To make dressing, mix together all ingredients in a jar with lid and shake to dissolve the sugar.Dressing can be made a day ahead of time.
  4. Toss together all salad ingredients and add dressing, just before serving. You may have dressing leftover to use for another salad.