Stratford, Ontario

Manchester Orchestra – She Found A Love

It’s official: spring is well on its way to summer. And since I don’t start work for another week and a half, I’ve been doing some cooking for my mom. We made this napa salad today.

 Napa Salad

1 large Chinese cabbage
8 green onions
2 packages Ramen noodles (“Mr. Noodle”)
1-3/4 cup slivered almonds
1/2 cup sesame seeds
1 cup safflower oil
1 cup white sugar
1/2 cup cider vinegar
2 tablespoons soya sauce

Cut cabbage into shreds (about a quarter-inch wide) and dice the onions, placing in a large salad bowl. Combine Ramen noodles, uncooked and crunched into small pieces, with slivered almonds and sesame seeds. Toast in the oven until browned, stirring once or twice. Add to salad greens. For the dressing, combine oil, sugar, vinegar, and soya sauce, and blend well. Pour over salad and mix well.

I usually divide this salad in half, because it makes so much. However, do not combine the dressing, noodles and almonds, and the cabbage until ready to serve (it doesn’t keep well overnight).


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