Yummy Crunchy Napa Cabbage Salad

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   1. For the salad dressing: In a sauce pan, in low heat, combine the sugar and white vinegar. Then turn off the heat and add the olive oil and soy sauce. Set aside to cool.

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   2. For the crunchies: Combine melted butter with slivered almonds and noodles. Spread evenly and brown on a cookie sheet at 350F for 8-10 minutes. Cool, set aside.

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   3. For the salad: add shredded Napa cabbage to sliced onions and gently toss to combine. Chill in the fridge until ready to serve.

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   4. Just before serving the salad, add the crunchies and the dressing; toss. (You do not want to add the crunchies in until you're about ready to serve, otherwise they might get a bit soggy.)

* Per serving · 4 servings · Values may vary.

No additional tips available.