Napa cabbage, rinsed & chopped
2 to 5 green onions, chopped
2 pkg. ramen noodles (discard seasoning packet or save to make broth for something else later)
1 small pkg. slivered almonds
4 tbsp. margarine
Brown crushed ramen noodles and almonds in margarine. When lightly browned, drain on paper towels.
Dressing:
1/3 cup vinegar
2 tbsp. soy sauce
1/4 cup canola oil
1/2 cup sugar
Combine dressing ingredients in saucepan and boil one minute. ½ hour before serving, pour over greens and mix well. Serve with browned noodles and almonds sprinkled on top.
Nutritional notes: 104 g of carbohydrates total in crunchy noodle topping so estimate based upon how much you use. 100 g of carbohydrates total in dressing — 2 tablespoons is approximately 1 serving of carbohydrates.
Source: Recipe contributed by Dee.
Notes from Capri: I actually keep the cabbage, green onions, dressing & crunchy stuff separate and combine it individual bowls at serving time. It makes A LOT! But the good news is that the cabbage keeps very well — much longer than lettuce. I use it quite often in regular salads too!
