Chinese Salad

[nverland]

Chinese Salad
If you’re morally opposed to using the ramen seasoning packet in the salad dressing, it’s no biggie. Just leave it out, and add a little toasted sesame oil or lime juice to the dressing for extra flavor.

1 HEAD NAPA OR BOK CHOY CABBAGE
3 GREEN ONIONS, SLICED
1 (3-OUNCE) PACKAGE RAMEN NOODLES WITH SEASONING PACK
1 (6-OUNCE) PACKAGE SLICED OR SLIVERED ALMONDS
1 TABLESPOON SESAME SEEDS
½ CUP VEGETABLE OIL
¼ CUP SUGAR OR SPLENDA
3 TABLESPOONS WHITE VINEGAR
¼ TEASPOON SALT

Preheat the broiler.
Crumble the raw noodles into a broiler pan. Add the almonds and sesame seeds, and broil for 2 minutes. (Be careful not to scorch the sesame seeds.) Set aside.
Tear the cabbage, and place in a large salad bowl. Add the green onions.
For the Dressing: In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar, and shake well to blend the dressing.
Pour the dressing over the salad, add the toasted ingredients, and toss to combine.