Preparation:
Slice Napa Cabbage thinly. Slice green onions thinly. Place in salad bowl.
Make dressing using white wine vinegar, soy sauce, oil and sugar. Mix together, boil on top of stove for 1 minute. Cool. (refrigerate)
Sauté ramen noodles in margarine until lightly browned. Sauté sliced almonds until brown. Cool.
1/2 hour before serving, shake dressing and pour over salad. Add noodles and almonds. Toss
Serving Ideas : Add chicken sautéed in soy sauce to make a main-dish |
