|½||head napa cabbage, finely shredded|
|4||celery stalks, thinly sliced|
|6||green onions, thinly sliced|
|½||cup sliced almonds, toasted|
|½||cup sunflower seeds, toasted|
|¼||cup firmly packed brown sugar|
|¼||cup olive oil|
|3||tablespoons white wine vinegar|
|3||tablespoons HOUSE OF TSANG® Ginger Flavored Soy Sauce|
|2||teaspoons HOUSE OF TSANG® Sesame Seed Oil|
|1½||cups crispy lo mein noodles|
In large bowl, combine cabbage, celery, onions, almonds and sunflower seeds.
To make dressing, in jar, combine brown sugar, olive oil, vinegar, soy sauce and sesame oil; shake until well combined.
Pour over salad; toss. Add noodles; toss. Serve immediately.