Asian Napa Salad
Cathie Mooers
Ingredients:
1/3 cup rice vinegar
1/4 cup sugar
2 1/2 tablespoons. olive oil
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon butter
1/4 cup slivered almonds, toasted
2 tablespoons sunflower seed kernels
2 five ounce packages ramen noodles, crumbled
8 cups shredded Napa cabbage
2 cups shredded carrots
1 cups thinly sliced scallions
Combine first 5 ingredients in small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and chill.
Melt butter in large non-stick skillet over medium heat. Add almonds, sunflower kernels and noodles. Cook 3 minutes or until lightly toasted, tossing occasionally. Transfer mixture to a large bowl, cover and chill. Add vinegar mixture to noodle mixture, let stand 15 minutes. Add cabbage, carrot and scallions, tossing to coat.
