Napa Cabbage Salad

Ingrédients

• 1 cuillère à café black peppercorn, ground
• 1/4 tasse balsamic vinegar
• 1/4 tasse rice vinegar
• 1 packet chinese noodle soup
• 4 cups shredded napa cabbage
• 4 oz olive oil
• 4 oz sesame seeds
• 4 cuillères à soupe blanched almonds, sliced
• 1 cuillère à café soy sauce
• 1/2 oz brown splenda

Directives

1. Slice 1 large or 2 small Napa cabbages into large mixing bow. Use the green leafy part of the cabbage, rather than the white portion at the base.
2. Break noodles (such as Mr. Noodle soup noodles) into small pieces on cookie sheet or pizza pan.
3. Sprinkle almonds and sesame seeds over broken noodles. Place pan in low oven 200-225 °F (90-100 °C). for an hour. Turn oven off, but leave pan in oven until ready to combine with cabbage and dressing.
4. Make the dressing at least 6-8 hours ahead. Combine in a separate bowl the dark brown Splenda, olive oil, balsamic vinegar, rice vinegar, flavor packet from soup noodles, soy sauce, ground black peppercorns, and shake well to ensure well mixed.
5. When ready to serve, mix in noodles, almonds and seeds from oven, cover with dressing and toss for several minutes to blend together well.