Chinese Salad with Almonds
1 Chinese Cabbage; Napa (head)
1/2 Green onions; bunch, chopped
Noodle And Nut Mixture
2 Packages Ramen Noodles; uncooked discard seasonings break noodles in pieces
2 Tablespoons Sunflower seeds
1 Cup Almonds; sliced
1/4 Cup Margarine
1/2 Cup Sugar
3/4 Cup Oil
1/4 Cup Red Wine Vinegar
1 Tablespoon Soy sauce
Chop cabbage in medium pieces, add chopped green onions.
Brown noodles, sunflower seeds, almonds in margarine (set aside to cool).
Boil sugar, oil, vinegar, and soy sauce, cool completely
Toss everything together just before serving. This salad will not keep
overnight-primarily because it will be all eaten, and because the noodles will
become soggy and the variety of texture will be destroyed.
If you want salad over several days, keep Greens, Noodle/Nut Mixture, Dressing
separate and put together just before eating.