A delightful and crunchy salad with an Asian-inspired dressing, perfect for any occasion.
Combine the vinegar, sugar, soy sauce, and sesame oil in a small saucepan and heat until the sugar dissolves.
Stir constantly to prevent the sugar from burning and ensure a smooth mixture.
Toast the sesame seeds, almonds, and crumbled ramen noodles on a baking sheet in a preheated oven at 350°F for 10 minutes.
Keep an eye on the oven to avoid burning the toppings.
Chop the green onions and shred the Chinese cabbage, placing them in a large salad bowl.
Use a sharp knife for even chopping and shredding.
Combine the shredded cabbage, chopped green onions, toasted topping, and dressing in the salad bowl and toss well.
Toss gently to avoid bruising the cabbage.
Serve the salad immediately, garnished with extra sesame seeds if desired.
Serve chilled for a refreshing taste.
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