This is definitely one of my favorite salads ever! Although I do not think it is the most healthy for you in terms of your dressing but there are occasions when you have to splurge. And this is one of them 🙂
1 head of Napa Cabbage
1 bunch of green onions
4 Tablespoons butter
1/4 Cup white wine vinegar
3/4 Cup Vegetable oil
2 Tablespoons soy sauce
1/2 Cup sugar
4 Tablespoons Sesame seeds (equivalent to two mini bottles of sesame seeds you can get in the spice isle)
2 1/2 ounces almonds sliced
Chow Mein Noodles (salad topping located in Asian section)
Chop Napa cabbage and onions to desired thickness and place in bowl. Refrigerate to keep crisp and chilled.
In a small pot stir until all incorporated butter, white wine vinegar, vegetable oil, soy sauce, and sugar. Add sesame seeds and bring to a boil. Remove from heat and add almonds.
If you plan on eating all the salad you can pour the dressing over the Napa cabbage and onions and mix them together. You want to make sure when you use this dressing it is warm. It is what makes this salad so delicious! Top with chow mein noodles.
What I normally do is put the salad in individual bowls and top them individually. Then you can keep the leftovers for the next day. If you mix them all together and want to save any it will become wilted and soggy. Also when eating any leftovers make sure you warm up the dressing. It is better warm on the salad. 🙂