A refreshing and crunchy salad featuring napa cabbage, toasted almonds, and a tangy soy dressing.
Thinly slice the napa cabbage and chop the green onions.
Ensure the cabbage is sliced thinly for a better texture.
Toast the sliced almonds and sesame seeds in a dry pan until golden brown.
Keep stirring to prevent burning.
In a small bowl, whisk together the soy sauce, white wine vinegar, canola oil, and sugar until well combined.
Taste the dressing and adjust the sweetness or saltiness to your preference.
Combine the sliced cabbage, green onions, toasted almonds, and sesame seeds in a large bowl.
Mix gently to avoid bruising the cabbage.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing just before serving to keep the salad crisp.
Serve immediately and enjoy your crunchy napa cabbage delight!
Garnish with extra sesame seeds for a decorative touch.
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