NAPA SLAW FOR THE SOUP KITCHEN ENJOY DAN:

              NAPA SLAW FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30

INGREDIENTS:

1/2 cup butter

3 heads Napa cabbage, finely shredded

10 carrots cut into match sticks

8 spring onions, diced

4 (3 Oz) packages ramen noodles, uncooked, season packet discarded

2 cups slivered almonds

1 cup vegetable oil

1 cup rice vinegar

1/4-cup sugar

1/4-cup soy sauce

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Combine Napa, carrots, and green onions.

2.   Cover and refrigerate until ready to serve.

3.   Brake up ramen noodles.

4.   Melt butter in pan over medium-heat, add ramen noodles and almonds.

5.   Mix until coated with the butter.

6.   Spoon mixture onto a prepared baking sheet and bake in pre-heated oven, turning often to prevent burning.

7.   Remove from oven.

DRESSING:

1.   In a sauce-pan heat oil, vinegar, sugar, and soy sauce.

2.   Bring to a boil and boil for 1 minute, stirring constantly.

3.   Remove pan from the heat and let cool.

4.   Immediately before serving add dressing to the slaw.

ENJOY DAN:                          BON-APPETITE