Mary Frances' Crunchy Cabbage Salad

1 head Chinese* cabbage, chopped fine

1/2 large red pepper, chopped fine

5 T. sesame seeds

2 T. sugar

1/2 c. oil

1/2 t. salt and pepper

2 t. soy sauce

3 green onions, sliced thin

5 T. slivered almonds (or pecans)

1 pkg. crushed chicken Ramen noodles, reserve seasoning pkt

4 t. vinegar

1/2 t. ginger

1 t. Oriental sesame oil, optional

To chopped cabbage, add onions, red pepper, and crushed noodles. Toast nuts and seeds together under broiler. Add to cabbage mixture. Mix well and refrigerate. Combine all remaining ingredients. Mix well. Refrigerate until ready to serve. Add to salad and mix well. Serves 8. *(Mary Frances said she has used red and green cabbage instead of Chinese cabbage but it is better if you can find Chinese cabbage.) *May also substitute bok choy or brussel sprouts or celery for Chinese cabbage, if desired.