Nappa Salad

Three Parts

Part 1
1 Nappa Cabbage
1 bunch Green Onions

Part 2
1 cup Sugar
1 cup Vegetable Oil
1/2 cup White Vinegar
2 Tbsp Soy Sauce
1 Tbsp Hot Chili Oil

Part 3
1/3 cup Butter (2/3's stick)
2 packages Ramen Noodles
1 cup Sliced Almonds
1/2 cup Sesame Seeds


Melt butter in pan.
Teriyaki Chicken works well. Others work too, some don't.
Seasoning packets to add to the melted butter.
See above.
Sliced Almonds.
Sesame Seeds.
Noodle brick from Ramen package..
Stir in the nuts and seeds, crumble up the noodles. Mix well and cut the heat. And, oh yeah..., try not to snack off it.

Nappa cabbage and Green Onions.

(Mouseover for closeup.)

Crosscut nappa from tip to heal. Use white parts near heal. They are not bitter.

Mix with chopped Green Onions.

Mix vegetable oil, white vinegar, sugar, soy sauce, and hot chili oil together.

I don't have a picture of the final mix. You ate it all.

Mix three components in equal parts.
What you mix you must eat, as the crunchies get soggy after a few hours.
For this reason, it works well to leave the mixture separate and
mix some as you go. It will last a week in the fridge.
The crumblies don't need refrigeration.
Shake the dressing well before mixing