Asian Crunch Salad

Not your usual cabbage salad!

Dressing*:
1 c canola oil
1 c white sugar
1/2 c red wine vinegar
2 tbsp soya sauce
> mix together in a leak-proof container.

Crunch:
2 pkgs "mr. Noodles" (throw out flavour packet)
1/2 c almond slivers
1/4 c pine nuts
1/2 c sunflower seeds
1/4 c butter
> heat butter on low in non-stick pan. Break up noodles while in their package, then empty into pan. Brown lightly and add nuts and seeds. Watch carefully as it is easy to burn. Cool in a separate container.

Salad:
1 head napa cabbage, cut, sliced or shredded
6 green onions, green part only, cut into 'rings'
OPTIONAL: add 2 tbsp Victorian Epicure 3-onion dip mix (straight from the jar)

>>>Combine all components just prior to serving.
*1 full dressing recipe lasts for 2-3 salads-easily reduce mixture by 1/2 or 1/4 for a single salad batch. You can keep the components separated and take some each day for lunch!

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