Chinese Cabbage Salad

Chinese Cabbage Salad

Dressing:
1/3 cup white vinegar
3/4 cup white sugar
2 T. soya sauce
3/4 cup oil

Combine vinegar, sugar, soya sauce in a jar and shake well. Add oil. Shake well again. Store in fridge overnight.

Salad:
1 head Napa lettuce, not Bokchoy
2 bunches green onions

Don’t take lettuce apart. Spread and let water run through. Turn upside down to drain. Cut in quarters lengthwise. Slice finely horizontally (about 1/4 inches) to within 3/4 inches from the bottom. Slice green onions. Mix together and refrigerate overnight.

In the morning:

Add 2 packages noodles (Mr. Noodle or Ramen)
1 pkg. silvered almonds

Break up noodles with rolling pin. Saute in butter until nice and brown. Drain on paper towel.
Add ore butter to pan and saute almonds until brown. Drain on paper towel.

Mix altogether about six to eight hours before serving. It gives the noodles an opportunity to plump.