Yummy Crunchy Napa Cabbage Salad

1. For the salad dressing: In a sauce pan, in low heat, combine the sugar and white vinegar. Then turn off the heat and add the olive oil and soy sauce. Set aside to cool.

2. For the crunchies: Combine melted butter with slivered almonds and noodles. Spread evenly and brown on a cookie sheet at 350F for 8-10 minutes. Cool, set aside.

3. For the salad: add shredded Napa cabbage to sliced onions and gently toss to combine. Chill in the fridge until ready to serve.

4. Just before serving the salad, add the crunchies and the dressing; toss. (You do not want to add the crunchies in until you’re about ready to serve, otherwise they might get a bit soggy.)