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Napa Cabbage Salad

Reviewed: Feb. 19, 2012
I've made this recipe for years but mine is a little different...3 containers: 1) 1 large head of napa cabbage and a bunch of green onions chopped. 2) 1 cup olive oil, I use 1/2 c. splenda and 1/2 c. sugar,1/2 c. white vinegar, 2 TBSP. soy sauce 1/4 tsp. pepper and the seasonings from the chicken ramen noodles. 3) 1 stick of butter, 1/2 c. sesame seeds (this is a lot so use to taste, 2 pkgs. ramen noodles and about 3 oz. slivered almonds. Slice/shred step number 1 thinly and refrigerate overnight. I don't cook step number 2. I just put it in a jar and shake for a day or so to combine flavors. I cook step 3 on the stove until slightly brown and remove to paper towels to drain. I then store in tupperware until ready to use. Keep the 3 separate and toss at serving time. This will be a family favorite for years to come. I'm sure you can figure out a lower calorie version...enjoy!
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