1 head of Napa cabbage–chop as thin as possible
1 bunch of green onions–chop including greens
½ cup of sesame seed
1 cup sliced almonds
2 pkg. of ramen noodles crushed (discard seasoning packs)
1 stick of butter (or soy butter)
¾ cup canola oil
½ cup sugar
¼ cup vinegar
2 tbsp. soy sauce
Melt butter and add sesame seeds, almonds and crushed noodles. Brown and cool. Heat dressing to boiling. Boil for one minute. Chill.Keep cabbage, onions, crunchies and dressing separate until ready to eat. Toss and serve.
This salad does not keep well overnight because everything becomes mushy.
*We always call this “Sheila Salad” because I first obtained this recipe from my longtime friend, Sheila Van Bree, who after many years in Bloomington, now lives in Texas. I’m happy to share this recipe in honor of a great cook and a great friend!