Crunchy Cabbage Salad

                                                      
This isn't a great picture, but this salad is perfect for a warm summer day!  It stores well so you can eat it for many days in a row.

Complements:  Hopkins Healthy Home Cooking

1/3 head of green cabbage
2 stalks broccoli, chopped
5 green onions, sliced thinly
2 stalks celery, sliced thinly
1 package Rameno Noodles (organic Koyo brand) (optional)(leave out if gluten or wheat free)
1/2 cup finely chopped almonds

Dressing:
1/4 teaspoon pepper
3/4 teaspoon salt
1/3 cup olive oil
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 tablespoons water
3 tablespoons rice vinegar

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad along with the almonds.  Toss with dressing.  Enjoy!

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad.  Toss with dressing.