Sweet and Crunchy Chinese Cabbage Salad

This medley has easily become my favorite of the season so far!
Chinese Cabbage Salad
1/2 cup oil
1/4 cup honey
1/4 cup apple cider vinegar
1 tablespoon soy sauce
2 (3 ounce) packages raman noodle
(without flavor packets), lightly crushed
1/2 cup slivered almonds
1/2 cup flax seeds
1 head chinese (napa) cabbage, chopped
1 bunch green onions, chopped
1. In a saucepan, whisk together oil, honey, apple cider vinegar, and soy sauce until the honey over medium heat. Heat and stir until almost boiling. Refrigerate the dressing while preparing the salad.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Spread the broken ramen noodles, almonds, and flax seeds onto a baking sheet.
4. Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
5. Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

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