Nanny's Oriental Salad

by Ruth McCarthy

Ingredients

• 8 cups napa cabbage
• 1 bunch green onion
• 1/2 cups almonds
• 1/2 cups sesame seeds
• 1/2 cups sunflower seeds
• 1 package ramen noodles
• 1/2 cups vegetable oil
• 1/4 cups soya sauce
• 3 tbsp rice wine vinegar
• 3 tbsp sugar
• 1/4 tsp garlic powder
• 1/2 tsp black pepper

Recipe

1. Preheat oven to 300F.
2. Combine the chopped napa cabbage and sliced green onion and refrigerate until just before serving.
3. Combine the almonds, the sesame seeds, the sunflower seeds, and crushed ramen noodles. Lay them evenly on a baking sheet. Toast in the oven for 10 - 15 minutes or until golden brown. Once they are done, let cool. The roasted ingredients should also be refrigerated until just before serving.
4. Combine the vegetable oil, soya sauce, rice wine vinegar, sugar, garlic powder, and black pepper in a small saucepan. Bring to a boil and then immediately take off the heat. Once the dressing is cool, refrigerate until just before serving.
5. When it is time toserve place the dry mixture on top of the cabbage. Now you are ready to dress and toss the salad.

Enjoy!