Napa Cabbage Salad

Submitted by:June Shockley, originally served by Michele Ogden's sister
I served this for Thanksgiving once and my 80 year old uncle actually called me the next day for the recipe.  He loved it!!!!!!!!!!!!
Ingredients
Salad

• 2 or more heads napa cabbage
• 6 stalks green onions

Crunchy Topping

• 2 pkgs. ramin noodles (do not use flavor packet)
• 1 stick butter
• 1/2 c. sesame seeds
• 1 pkg. slivered almonds

Dressing

• 1 c. canola oil
• 1 c. sugar
• 2 Tbl. soy sauce
• 1/2 c. cidar vinegar
• 1/2 t. coarse ground pepper

Directions
Assemble the Salad

• Shred cabbage like you would for coleslaw. 
• Snip green onions, using the whole stalk, into little pieces.

Prepare the cruchy topping

• Melt butter in frying pan.  Add crushed Ramin noodles. (I break them up by putting them in a gallon size zip lock bag and then stepping on them.  It's fun, do a little dance.)  Dump noodles, almonds, and sesame seeds into frying pan.  Stir continuously until browned.  Caution, these will burn in the blink of an eye!  I have burned more than my share, and then you have to start over.

Prepare dressing

• Combine dressing ingredients and toss with salad just prior to serving. 
• This salad will keep for another day if you keep the components separate.  The dressing will make the crunchy topping soggy if left on overnight.