This yummy, crunchy salad came from my friend, Carol Nystrom. We had a cooking class recently and I taught several of my friends here in the valley about baking, and they in turn brought lots of good things. We had a blast and I think everyone learned something!! this salad is crisp and different and went perfectly with the Sausage-Leek-Artichoke quiche we made(It is in the blog also). The original recipe calls for Napa cabbage, but Carol says it is great with regular cabbage and could certainly be made, Using both mixed. Enjoy!
4 TBLS. butter or margarine
2 pkg. Ramen chicken noodles..... Lightly brown noodles in butter and cool. ADD NO SEASONINGS AT THIS POINT.
2 bunches green onions, chopped
1 Large head Napa Cabbage, or regular cabbage or the 2 mixed, chopped
4 oz. sunflower seeds
4 oz. sliced almonds
1/2 cup sugar
scant 1/4 cup red wine vinegar
1 TBLS. good quality Balsamic vinegar
1 TBLS. soy sauce
1/2 cup Olive Oil
1 Pkg. Ramen seasoning from the chicken noodles above
Heat all of the above EXCEPT OLIVE OIL in the microwave for about 1 minute. Cool 2 or 3 minutes and add olive oil. Chill in the refrigerator.
Assemble salad.. Toss cabbage with noodles, green onions, sunflower seeds, and sliced almonds. Toss with dressing just before serving.