Napa Cabbage Salad

• 2 tablespoons rice vinegar
• 1 1/2 teaspoons Splenda granular
• 1 tablespoon honey
• 1 tablespoon oil
• 1 1/2 tablespoons low sodium soy sauce
• 1 (3 ounce) package ramen noodles, crushed
• 1 tablespoon sesame seeds
• 1 tablespoon sliced almonds
• 3/4 lb napa cabbage, shredded
• 1/2 bunch scallion, chopped
• 1 quart strawberry, sliced

1. Heat rice vinegar through soy sauce in a small sauce pan.
2. Remove from heat when it reaches a boil.
3. Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
4. Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
5. Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
6. Serve with the crunchy topping.

rice vinegar, splenda, honey, oil, soy sauce, ramen noodles, sesame seeds, almonds, cabbage, scallion, strawberry

Taken from www.food.com/recipe/napa-cabbage-salad-372227 (may not work)