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      Title: Chinese Cabbage Salad
 Categories: salads
      Yield: 8 servings

      1    Napa cabbage; chopped
      6    green onions; chopped
    1/2 c  butter
      2 pk ramen noodles
    1/4 c  slivered almonds
    1/2 c  raw sesame seeds
      1 c  canola oil
    1/2 c  cider vinegar
      2 ts soy sauce

  Combine cabbage and green onions in large bowl and set aside. Melt butter
  in skillet over medium heat. Crush noodles (do not use seasoning packets),
  and add to skillet along with almonds and sesame seeds. Cook, stirring
  constantly, until nuts and seeds are tan in color. Remove from heat and set
  aside.

  In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and
  keep at room temperature. About 1/2 hour before serving, mix all salad and
  dressing ingredients together in a large bowl and chill until serving.

  Makes about 14 cups, or 8 servings of 1 3/4 cups each.

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  Per serving: 405 Calories; 41g Fat (88% calories from fat); 3g Protein; 10g
  Carbohydrate; 31mg Cholesterol; 203mg Sodium

  NOTES : See recipe: Reduced Fat Chinese Cabbage Salad for a lighter version



  Contributor:  reader in San Antonio Express Newspaper 6/12/96
  Preparation Time:  0:00
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