Recipe: Nappa Cabbage Salad

Nappa Cabbage Salad

Clean and shred ( cut in half lengthwise..then in half again...shred very fine with chef's knife)1 large nappa cabbage.
1 bunch green onions including most of tops. chopped
4 stalks celery, chopped fine
Mix all of the above and store in a plastic bag. (can be done night before you serve)

Saute till golden...watch very carefully because it burns easily....
1/2 cup margarine
2 pkgs. crushed Ramen noodles ( don't use the seasonin g package) (beat pkg.w/rolling pin to crush)
1 cup thin sliced almonds or sliverd almonds
1/2 cup sunflower kernels (these are roasted variety...not plain old sunflower seeds) at Publix
When this gets a delicate brown...toasted looking....remove from fire and drain on double paper towels. Store in plastic bag..(can do night before)
Dressing;
Mix and shake in jar....1/2 cup sugar
1 cup oil
1/4 cup wine vinegar
2 Tablespoons soy sauce
You may not need all this dressing...it depends in the size of your nappa cabbage which always varies in size. This will serve 8 to 12 people. It also is good the next day so don't throw out left overs.
This is a salad that goes with everything, beef, chicken, ham et al. It is truly delicious and you will almost always be asked for the recipe.