Chef: adapted from the Gust/Winje family recipe

Salad Ingredients

½ head of cabbage”shredded
2 carrots shredded
1 bundle green onions
1 package instant rice noodles
(such as Thai Kitchen)
1 cup of slivered almonds
¼ cup of sesame seeds

Dressing Ingredients
¾ cup of canola oil
3 tablespoons of rice vinegar
2 tablespoons of sugar
1 teaspoon of salt, or to taste
Pepper to taste ( I recommend at least ½ teaspoon)

1. Cook noodles in boiling water till soft. Drain. Rinse quickly with cold water, just to keep from sticking.
2. Roast almonds in a cast iron frying pan or in the oven. Roast until light brown or toasted
3. Slice the green onions, white parts and using as much of the green tops as possible.
4. Combine all salad ingredients into a large bowl and toss. It may be necessary to cut up the noodles a bit before adding to the bowl so that they are easier to toss.
5. Wisk sugar, vinegar, salt, and pepper until dissolved. Wisk in oil.
6. Pour the dressing over the salad and toss well.
7. Can be made ahead of time and refrigerated to allow the flavors to blend well together.