Salad Asian Salad, Crunchy Salad, Tsunami Salad, It's All Good

This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1  head napa cabbage
• 2 (3 ounce) packages  of any  ramen noodles (do not use the flavor packets)
• 4  green onions
• 1⁄2 cup butter
• 1⁄2 cup  slivered almonds
• 1⁄2 cup sesame seeds

• Dressing

• 1⁄2 cup olive oil
• 3⁄4 cup sugar
• 1⁄2 cup vinegar
• 2  tablespoons soy sauce

Directions

1. Dressing: combine ingredients and shake well.
2. Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
3. Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
4. Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
5. Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
6. Just before serving, add noodle mixture and dressing to cabbage and toss together.