Preparation:
Tear off outer leaves from Napa cabbage and use to line salad bowl, if desired. Cut out core and slice cabbage into 1-inch strips. Cut into 1-inch pieces. Remove core from red cabbage and cut into 1-inch pieces. Place cabbages in large bowl. Add green onions. Refrigerate.
In a medium skillet over moderately high heat, melt butter. Saut‚ almonds, sesame seeds and noodles until golden, stirring frequently. Cool completely.
To make dressing, in a bowl or jar, mix all ingredients.
Pour dressing over salad. Add nut mixture and toss well.
If desired, line salad bowl with Napa cabbage leaves, add salad and serve immediately.
Prep Time: 20 minutes Makes: 10 servings Prep Notes: Cabbages may be chopped a day ahead and refrigerated. Almond mixture may be cooked a day ahead and stored at room temperature tightly covered. Dressing may be refrigerated for several days. |
