Asian Salad

This recipe was modified from one given to me by my aunt, Janel Lacey.

Ingredients

Dressing

• ½ cup apple cider vinegar
• ½ cup olive oil
• ¼ cup white sugar
• ¼ cup light brown sugar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon fish sauce

Topping

• ½ cup butter
• ½ cup blanched slivered almonds
• ½ cup sesame seeds
• 3 (3 ounce) packages ramen noodle pasta, crushed (Chicken or Oriental flavor works best)
• 2 seasoning packets from the ramen

Greens

• 1 head romaine lettuce
• 1 head Napa cabbage

Directions

1. In a small bowl, whisk together the vinegar, oil, sugar, soy sauce, and fish sauce.  
2. Melt the butter over medium heat in a large skillet. Crush the ramen noodles while still in their packaging, and add to the butter along with the almonds and sesame seeds. Sauté until everything is golden brown. Remove from heat and sprinkle with the seasoning packets, drain on a paper towel.
3. Chop the romaine and Napa cabbage and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, toss to coat.