This recipe comes from Annabel Cohen, and was published in the Detroit Free Press years ago. You can add water chestnuts, shredded carrots, pea bods, red peppers or scallions (or whatever else you want!!)
I usually cut the topping in half, as it makes a ton. I also think you need to increase the dressing – maybe even double it. People love it!
1/2 cup red wine vinegar
1/4 cup olive oil, not virgin or extra
2 tablespoons sesame oil
1/4 cup soy sauce
1/3 cup sugar
1 head cabbage head, Napa or chinese
4 packages ramen noodles, crushed,no seasoning
1 cup sliced almonds
1/2 cup sesame seeds
3 tablespoons vegetable oil
For the dressing:
Put all dressing ingredients (red wine vinegar through sugar) in a jar with a tight-fitting lid and shake well to combine. Adjust seasonings to taste.
For the salad:
Shred napa or chinese cabbage thinly.
Combine crushed noodles, almonds and seeds. Toss with oil. Spread on a cookie sheet and bake at 350 degrees for about 10 minutes or until brown.
Toss salad with dressing to your taste. Add crunchy topping and toss just before serving.