Nappa Cabbage Salad - Ingrid

Ingredients

One large head of Nappa cabbage*, shredded
3 or 4 red peppers, julienned
3 bunches green onion, chopped
½ cup toasted almonds or pine nuts or shelled sunflower seeds
2 packages Chinese noodle soup
(* Chinese cabbage = wombok)

Dressing

½ cup white vinegar
½ cup oil
½ cup water
2 packets seasoning, from soup
2 Tbsp sugar
1 tsp salt
Directions

1. Prepare the vegetables as per above and set aside.

2. Roast nuts (not if using sunflower seeds), and set aside.

3. Prepare dressing in large jar and let stand at least one hour.

4. 20 minutes before serving, toss vegetables with dressing.

5. Add noodles (this allows them to soften a little before eating).

6. Just before serving, add nuts and toss.

There may be too much dressing, so when tossing you need to judge.