APPLE CABBAGE RAMEN SALAD

Adle's asian salad, revised

Chopped red and green Québec cabbage with sliced apple and green onions in vinegar, canola oil, soya sauce, and sugar dressing

Golden ramen, almonds, sesame seeds fried in margarine

Yield 6 - 10 servings
1-2 (3 ounce) package chicken flavored ramen noodles 1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded (about 2 pounds) 6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar or regular white vinegar
1(or 2) tablespoon soy sauce
1 tablespoon sesame oil (may omit) 
1/8 cup white sugar (up to 1/4 cup)

Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

REVISED
2 package ramen noodles (remove the stock packages)
1/4 cup margarine
1/4 cup sesame seeds
1/4 cup sliced almonds

half a green cabbage and half a purple cabbage , chopped
3 green onions, sliced
1 large apple, sliced

Dressing
1/4 cup vinegar
1/4 cup canola oil
2 tablespoon soya sauce
1/4 cup white sugar

Break up dry ramen and brown in melted margarine in saucepan. Add almonds and sesame seeds. Stir often. Cool.

Toss cabbage, onion and apple together with dressing. Serve cold. Consider setting aside noodle mixture for leftovers for best serving crispness, but holds up well next day even tossed together.