Asian Nappa Cabbage Salad

• 1 head Large Nappa Cabbage
• 2 packages (3 Oz. Packet) Ramen Noodles
• 1/2 cups Sesame Seeds
• 1 package (6 0z. Package) Slivered Almonds
• 1 stick Butter
• 1 cup Vegetable Oil
• 1 cup Sugar
• 4 Tablespoons Soy Sauce
• 1/2 cups Cider Vinegar
• 1/2 teaspoons Ground Pepper

1. 1. Melt butter in a pan.
2. 2. Crunch up ramen noodles in package, crunch into tiny bits.
3. 3. Add the crunched up noodles, sesame seeds and almonds to the butter. Toss around until noodles and almonds are starting to brown, about 5-10 minutes. Set aside and let cool.
4. 4. Rinse cabbage under cold water well, let drain and dry with paper towels. Cut cabbage in thin slices all the way through.
5. 5. Rinse and dice green onion, toss with sliced cabbage in a bowl.
6. For the dressing:
7. Mix oil, sugar, soy sauce, vinegar and pepper well. If you have a salad dressing shaker, use it to shake up the dressing, or a mason jar works well also.
8. 6. Assemble salad just before you eat. Add browned seeds and noodles to salad, toss with dressing. This salad does not store well. If you are going to bring it to a picnic or party, I would advise assembling it when you get there.

cabbage, ramen noodles, sesame seeds, butter, vegetable oil, sugar, soy sauce, vinegar, ground pepper

Taken from tastykitchen.com/recipes/salads/asian-nappa-cabbage-salad/ (may not work)