1 head Napa or Bok Choy cabbage
3 green onions
1 (3-ounce) package ramen noodles with seasoning pack
1 (6-ounce) package slivered almonds
1 tablespoon sesame seeds *
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt
Directions
Preheat the broiler. Place the rack at least two shelves down from the broiler. You will need to watch the toasting very closely.
Tear or slice the cabbage into shreds. Slice the onions thinly, and place in a large salad bowl. Crumble the noodles into a broiler pan, Save the seasoning packet for later. Add the almonds (or walnuts) and sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds.
In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine. It is best to let the salad sit overnight before serving.
I usually cut the cabbage in half and save for another use or for another salad at a later date. If you want an extra large salad to use as a party pot luck, use the whole cabbage. I use 2 packages of Ramen Noodles & the seasoning if I use the whole cabbage. I also increase oil to ¾ cup and 3 ½ tsp of vinegar. (No extra sugar need be added).
*I don’t use the sesame seeds, I just add a couple extra tablespoons of walnuts and toast them.
Cooking for Two 