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| 1 | Head Napa cabbage; chopped |
| 6 | green onions chopped |
| 1 Esslöffel | Corn oil margarine |
| 2 Packung | Low-fat ramen noodles; crushed (do not use seasoning packets) |
| 1/4 Tasse | Almonds slivered |
| 2 Esslöffel | Raw sesame seeds |
| 1/4 Tasse | canola oil |
| 2/3 Tasse | sugar |
| 1/2 Tasse | cider vinegar |
| 1/2 Tasse | water |
| 1 Esslöffel | light soy sauce |
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Combine cabbage and green onions in a large bowl and set aside. In large non-stick skillet, melt margarine over medium heat. Add noodles, almonds and sesame seeds, and cook, stirring constantly, until nuts and seeds are tan in color. Remove from heat and set aside.
In small bowl, combine oil, sugar, vinegar, water and soy sauce. Keep at room temperature until ready to use. About 1/2 hour before serving, combine all ingredients in large bowl and chill until serving.
Makes about 14 cups, or 8 servings of 1 3/4 cups each.
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