Napa Salad

2 Bags Coleslaw mix

2 Bunches green onions sliced into thin rounds

Saute in a pan

1/4-1/2 cup butter

2 pkgs broken up Ramon noodles

1/2 cup sesame seeds

1 small pkg sliced almonds

Dressing:

1 cup oil

1 1/2 tbl soy sauce

3/4 cup sugar

1/2 cup cider vinegar

Combine all in a large bowl and refrigerate for an hour or more before serving. This recipe holds well in the fridge so it can be done the night before if needed. It also makes a very large batch so feel free to cut as needed or keep for left overs :-)

Apple Coleslaw

Dressing:
1/4 cup cider vinegar
1 cup mayo
1/3 cup poppy seeds
1/3 cup honey
2 tsp S&P

Slaw Mix:
1 medium cabbage shredded
2 large carrots julienne cut (or shredded)
1 bunch scallions thinly sliced
4 Fuji apples peeled and julienne cut

Combine dressing first and allow to sit and combine. If buying and shredding your own cabbage I recommend half a purple and half a green, the flavors and colors work very well together. Combine all ingred, dredge with dressing and allow to sit in fridge for a few hours before serving for best flavor. If tight on time, use a store bought bag of pre-shredded slaw mix (found in the super market near the bags of spinach etc) and cut the dressing recipe, carrots, apples and scallions in half.