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Leslie's Napa Valley Salad

This salad went the rounds a few years ago. Leslie introduced it to us and I immediately got the recipe.





List of Ingredients



• 1 medium head Napa cabbage, shredded by hand
  
• 1 onion, chopped
  
• Dressing:
  
• 1/4 cup white wine vinegar
  
• 3/4 cup oil
  
• 2 tablespoons soy sauce (I use at least 4)
  
• 1/4 cup sugar
  
• Topping:
  
• 2 packages Ramen noodles, discard seasoning packets
  
• 1 small package sliced almonds
  
• 1/4 cup sesame seeds
  
• 4 tablespoons butter
  






Instructions



1. Shred cabbage by hand rather than in a food processor. Chop onion. Mix together.
   
2. Combine dressing ingredients in small saucepan. Bring to boil. Boil 1 minute. Set aside.
   
3. Brown noodles in butter. When golden, add almonds and sesame seeds. Brown. Remove and cool.
   
4. 15 minutes before serving, mix everything together.
   






Final Comments


Notes: I don't brown topping ingredients in butter. I either toast them in the over (350 at 15 minutes) or I stir them in a frying pan over medium-high heat.

I keep the seasoning packets from the noodles and add to soups and stews for extra flavor.

I double and triple amounts for dressing and topping. The toasted topping freezes well. The dressing seems to keep indefinitely. I keep the shredded vegetables in a plastic bag and scoop out what I need. This will last several days. Keeping contents separate keeps the salad fresh.